Dungeness Crab Tacos

SHOP (8 Servings)
I pound Fresh Dungeness Crab Meat (About two whole crabs)
8 Corn Tortillas
2 Cups Shredded Monterey Jack or Pepper Jack Cheese
Cooking spray for crisping Tortillas
Corn (Frozen, 1 can or 2 Fresh Cobs)
Green Onions (1 bunch finely chopped)
Cilantro (1 handful chopped leaves)
Pico de gallo (Fresh from Taqueria or my recipe from scratch)
Fresh Limes for juice and zest
Sour Cream
Tajin Seasoning
Kosher Salt and Fresh Ground Black Pepper

PREP (20 minutes)
Break the crab meat apart. Check for bits of shell and lightly season with salt.
Make Crema by whisking or blending Sour Cream, Lime Juice/Zest, Salt and Tajin seasoning into a smooth sauce
Have Corn, Pico de gallo, Chopped Cilantro and sliced Green Onions all ready to fill the taco shells
Heat a skillet and generously coat with cooking spray
Working with one tortilla at a time crisp each side and fold in half. Dust with salt and stand to dry in wedge shape

ACTION (10 minutes)
Begin filling the taco shell with a generous pinch of Cheese and return it to the skillet to melt
Next add clumps of the fresh Dungeness Crab as evenly as possible
Finish the stuffing with the Corn, Pico de gallo, Onions, Cilantro and drizzle of the Crema
Finally sprinkle the Tajin seasoning and serve with a fresh Lime wedge