Soft Shell Crab Tacos with Basil Guacamole and Sesame Salsa Roja
Ingredients
- 2 large ancho chiles, stemmed and seeded
- ⅓ cup distilled white vinegar
- ½ cup white sesame seeds
- Kosher salt
- 1 medium avocado
- 2 tsp. fresh lime juice
- 1 cup packed fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1 small plum tomato, cored and thinly sliced
- 1 jalapeno, stemmed, seeded, and thinly sliced
- 1 cup thinly sliced red cabbage
- 2 Tbsp. black sesame seeds
- 1 Tbsp. fresh lime juice
- 1½ tsp. piquín chile powder
- 2 Tbsp. extra-virgin olive oil
- Canola oil, for frying
- 10 soft shell crabs, cleaned
- Ten 6-in. corn tortillas
- Fresh cilantro sprigs
- Lime coins
Instructions
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