Manual

1 large or 2 small avocados
1 - 8 oz container of jumbo crab meat –
rinsed and pulled apart (optional)
1-6.5 oz can of sliced black olives
1 1/2 cups shredded iceberg or
romaine lettuce
8 oz shredded cheese (queso blanco,
cheddar or pepper jack)
1-8 oz container sour cream
Chili lime taco chips or any avor
6-12 oz margarita glasses or 10-12 cup
glass bowl
For the fruit salsa:
Stir together papaya, mango, cilantro,
peppers and the juice from 2 key limes.
Let avors blend for about 10 minutes.
Peel, seed and chop the avocado
and toss with the juice from the other
2 limes.
Layer the glasses:
2 tablespoons black beans
2 tablespoons fruit salsa
2 tablespoons avocado
Crab (if adding) 1-2 tablespoons in
center of avocado layer
A sprinkling of onions or more if you like
A sprinkling of olives or more if you like
1/4 cup lettuce
2-3 tablespoons cheese and a generous
dollop of sour cream
If using a bowl, follow the same layering
order but use all the ingredients in each
layer. Refrigerate bowl or glasses after
lling. Serve with taco chips.
Serves 6