Soft Shell Crab Tacos

Instructions

1. Prepare the slaw
   In a large bowl, combine the shredded cabbage and chopped cilantro. In a small bowl, whisk together the Mexican crema, mayonnaise, and 2 tablespoons of lime juice. Season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
2. Make the seasoned flour
   In a shallow dish, combine the flour, chili powder, garlic powder, smoked paprika, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly to ensure the spices are evenly distributed.
3. Dredge the crabs
   Pat the soft shell crabs dry with paper towels. Dredge each crab in the seasoned flour mixture, shaking off any excess. Make sure they are completely coated with a thin layer of the seasoned flour.
4. Fry the crabs
   Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the crabs in the hot oil, shell side down first. Fry for about 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
5. Warm the tortillas
   Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
6. Assemble the tacos
   Place a small amount of the prepared slaw on each warm tortilla. Cut the fried soft shell crabs in half and place one half on each taco. Top with sliced avocado and additional cilantro if desired.
7. Serve
   Arrange the tacos on a serving platter and serve immediately with lime wedges on the side for squeezing over the tacos. Offer additional Mexican crema or hot sauce for those who want extra flavor.