Apple Jicama Salsa:
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon brown sugar
2 dashes hot pepper sauce
1 teaspoon lime zest
1 Tablespoon whole grain mustard
1 teaspoon garlic powder
1 Tablespoon prepared horseradish sauce
Salt and pepper, to taste
1 small carrot, grated
1 bunch green onions, finely diced
1 large green apple, diced small
1/2 cup jicama, diced small
1/4 cup cilantro, roughly chopped
1 red (or green) jalapeño, seeded and finely chopped
8 small (6-inch) tortillas
6 slices bacon, cooked and crumbled
10 ounces Alaska Dungeness crabmeat (cooked)
1 cup white cheddar cheese, crumbled
Salsa: In a small bowl, combine mayonnaise, sour cream, brown sugar, hot pepper sauce, lime zest, mustard, garlic powder, and horseradish sauce; mix well. Season with salt and pepper, to taste. Add carrot, onion, apple, jicama, cilantro, and jalapeño. Mix well until ingredients are coated. Set aside.
To assemble tacos: Warm tortillas according to package instructions. Divide bacon, crabmeat, and cheese evenly among tortillas. Top with Apple Jicama Salsa.
Recipe by Gretchen Whelan, San Francisco, CA
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