Crab Corn and Avocado Tacos with Ancho Chile Vinaigrette

Ingredients

• 3 tbsp rice wine vinegar
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp orange juice
• 2 tsp ground ancho chile pepper (can be purchased in the spice section of your grocery)
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2, 6 oz tins good quality crab meat, drained
• 2 cups halved grape or cherry tomatoes
• 2 cups toasted corn kernals
• 1/3 cup diced red onion
• 1 fresh jalapeno pepper, diced
• 1 medium avocado, peeled and chopped

Directions

1. Mix the first 8 ingredients in a jar with a lid and shake well to create a dressing.
2. In a large bowl combine the remaining ingredients, pour the dressing over all and serve in lettuce cups, as a salad, or in tortilla or taco shells - delicious any way!