Guppy's on the Beach Bar & Grill

• 1/2 pound black bean’s, cooked liquid reserved
• 2 ears of corn, roasted and kernels removed
• 1 roma tomato diced
• 3 scallions trimmed and sliced
• 1 clove of garlic, peeled and minced
• 1/4 bunch cilantro, stemmed and chopped
• 2 tablespoons olive oil
• Salt and Pepper to taste

In a mixing bowl, blend everything well, and set aside.

Taco Filling:

• 1 pound of jumbo lump crabmeat
• 2 avocados, cored, peeled, and sliced
• 1 red bell pepper, stemmed, seeded, and diced
• 6 scallions, trimmed and grilled
• 1/4 bunch cilantro, stemmed and chopped
• juice of 1 lime
• 4 cloves garlic, peeled and minced
• 2 Tablespoons olive oil
• Salt and Pepper to taste

In a large bowl, combine all ingredients, and and set aside.

Taco Assembly:

• 6 12-in flour tortillas
• 2 eggs scrambled
• Vegetable Oil as needed

To assemble the tacos, place a four tortilla on a flat work surface and spoon some of the taco filling along the lower third of the tortilla. Brush the edges lightly with the egg whites and roll the tortilla once or twice to enclose the filling. Fold int he side edges, continue rilling into a cylinder approximately 1 1/2 inches in diameter, and set aside. Repeat the procedure with the remaining tortillas and filling. In a large saute pan, heat the oil to 350 degrees, add the tacos, and fry until golden brown. Remove from the oil to a towel-lined sheet pan to drain and keep warm.

The Sauce:

• 6 Roma tomatoes, halved and grilled
• 1 small red onion, peeled, sliced, and grilled
• 1/2 cut chicken stock
• juice of 1 lime
• 1/4 bunch of cilantro, peeled and chopped
• 1 flour tortilla, grilled and sliced
• 1 garlic clove, peeled and chopped
• 1/2 teaspoon granulated sugar
• 1 Tablespoon unsalted butter
• Salt and Pepper to taste

Scallion Oil:

• 1 bunch scallions, trimmed and chopped
• 1/4 cup grape seed oil
• Salt and Pepper to taste

Inside a blender, puree until smooth and set aside.

In a medium sauce pan, combine the tomatoes, red onion, chicken stock, lime juice, cilantro, garlic, tortilla, and sugar and bring to a boil. Reduce the heat and simmer for 15. Transfer to the bowl of a processor fitted with a blade attachment and puree until smooth. Strain into a small saute pan, bring back to a boil, and whisk in the butter. Season and remove from heat, keeping warm.

Assembling the Dish:

Pour a ladle of sauce on 6 plates. Cut the tacos at a biaz, and cut off the bottoms so they sit up properly. Place them on the plate with the tall backs facing one another. Place some of the black bean salad on the side to help support the tower. Drizzle the black bean liquid, scallion oil, and your favorite hot sauce to garnish.

Bon appetite, Chef Scott Bebell