Sun Ray Grill

                       GRILLED SOFT SHELL CRAB TACOS

• Fresh soft shell crabs                  4 ea
• Olive Oil                                    1/2 cup + 1/2 Cup
• Lemon Juice                               2 TBS
• Chopped cilantro                         2 TBS
• Chile Powder                               1 tsp = 1TBS
• Sea Salt                                     As Needed
• Flour Tortillas                             8 ea.
• Red Cabbage Sliced Thin               2 Cups
• Roasted Red Pepper                      2 ea
• Honey                                        1/4 Cup
• Lime Juice                                   1/4 cup
• Sugar                                         2 TBS
• Red wine Vinegar                          1/4 cup
• Bacon                                        2 pieces

Clean and repare the soft shell crabs. Mix the 1st half cup of olive oil with lemon juice, chopped cilantro, salt, and 1 tsp chile powder. Pour over the crabs and marinate for twenty minutes. Grill the crabs until cooked through over a charcoal or wood fire for best results. Gas will work. Grill the flour tortillas until crisp and pliable.

Combine in a blender the peeled roasted red pepper, olive oil, chile powder, honey and lime juice. Taste and adust seasonings as needed. Set aside.

Saute bacon in a skillet on medium flame until all fat is released. Remove the bacon and add the sugar and vinegar in a skillet. reduce on medium high heat by half. Stir in the sliced cabbage until soft and wilted, salt and pepper then remove from heat.

Cut grilled crabs in half and stuff into flour tortillas. Put 1 TBS of cabbage and drizzle some of the pepper sauce over the crabs. Serve with rice, beans and lots of fresh guacamole.