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Dungeness Crab Tacos

Rich, buttery and totally indulgent Dungeness Crab Tacos with creamy jack cheese and salsa verde.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican, Seafood
Keyword: Dungeness crab, pnw tacos, taco tuesday, tacos
Servings: 4


  • 2 cups Dungeness crab shelled
  • 12 medium size fresh corn tortillas
  • 4 cups Monterey Jack cheese shredded
  • 3 cups Green enchilada sauce or make my salsa verde recipe below
  • Oil for frying
  • Cilantro and lime wedges for serving

Salsa Verde

  • 10 tomatillos skins removed
  • 1 jalapeno whole
  • 1 yellow onion peeled and quartered
  • 1 clove garlic
  • 1 tbsp cooking oil
  • ½ lime juiced
  • 1 tbsp heavy cream
  • 1 tsp sugar
  • salt and pepper to taste


  • Heat about 2 cups cooking oil in a large frying pan over medium high heat.
  • Warm green enchilada sauce in a small saucepan over medium low heat.
  • Working with 3 tortillas at a time, place ¼ cup Monterey Jack cheese in each tortilla. Roll up and place in hot oil, turning one, until crispy. Repeat with all tortillas.
  • To serve place 3 tacos on a plate, spoon ½ cup green enchilada sauce over top, sprinkle with ¼ of remaining Monterey Jack cheese and ¼ cup Dungeness crab. Place under broiler to melt cheese. Garnish with cilantro and a lime wedge.

Salsa Verde

  • Preheat oven to 400 degrees
  • Place on a sheet pan: tomatillos, jalapeno, yellow onion and garlic
  • Drizzle with olive oil
  • Sprinkle with S & P
  • Roast on 375 degrees for about 30 minutes or until almost charred
  • Transfer ingredients to a blender and pulse blend
  • Transfer to a small saucepan on medium heat and add heavy cream and sugar
  • Stir to combine and keep warm until ready