Instructions: Use either corn or flour tortillas, as you prefer; you can warm them in the oven while you make the filling.

Prepare Tomatillo-Lime Salsa; set aside. Brush tortillas lightly with hot water; then stack, wrap in foil, and heat in a 350 degree F (175 degree C)

oven until warm (10 to 12 minutes).

Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic and onion; stir-fry until onion begins to brown (about 5 minutes). Add chiles and half the tomatoes; stir-fry until tomatoes are soft (about 4 minutes). Remove from heat and gently stir in crab.

Divide lettuce equally among tortillas; then top tortillas equally with crab mixture, remaining tomatoes, and cilantro. Garnish with lime wedges; top with Tomatillo-Lime Salsa and sour cream.

Garnishes:
Tomatillo-Lime Salsa. In a medium-size bowl, combine 8 medium-size tomatillos (about 8 oz./230 g total), husked, rinsed, and finely chopped; 2 tablespoons sliced green onion; 1/4 teaspoon grated lime peel; 2 tablespoons

(30 ml) lime juice; 1 teaspoon sugar (or to taste); and about 1/8 teaspoon salt (or to taste). If made ahead, cover and refrigerate for up to 4 hours; stir before serving.

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