In a medium bowl, add the crab, chives
, lime zest
and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil
, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado
, and a little drizzle
of extra-virgin olive oil. Lightly mash
with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed.
Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry
. Once the taco begins to crisp
and hold its shape, remove the rolling pin
. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain
the shells on paper towels.
For each serving:
Put 3 dollops of the guacamole on the plate. This will help hold the tacos
upright. Top each mound with a taco shell to hold in place. Fill the taco shells
with the crab
salad. Top each with a couple pickled onions and freshly picked cilantro leaves.