Pow Pow Krabbycake Tacos w/ Pineapple Mango Tajin Salsa

Here’s a fusion combo, starring Mrs. Friday’s® Mini Breaded Krabbycakes®, that leaves no flavor untouched.

Menu Part


9 Each Mini Breaded Krabbycakes® .4 oz. (Item# 073555)
3 Each Tortillas, Flour, 6 Inch
2 Ounces Lettuce, Shredded
1/2 Cup Sour Cream
1 Tablespoon Chamoy
Pineapple Mango Tajin Salsa:
1/4 Cup Mango, Diced
1/4 Cup Pineapple, Diced
To Taste Tajin Seasoning
1 Tablespoon Tomato, Diced
1 Tablespoon Red Onion, Diced
1/2 Each Lime, Juiced
1 Teaspoon Cilantro, Fresh, Chopped
1 Tablespoon Olive Oil


  1. Fry Mini Krabbycakes to package instructions to a 165°F internal temperature.
  2. Grill or griddle tortillas and set aside.
  3. Mix sour cream and chamoy
  4. Add all ingredients to make pineapple mango Tajin salsa.
  5. Build by adding junior Krabbycakes to warmed tortillas.
  6. Add shredded lettuce.
  7. Using a squeeze bottle add Chamoy crema to each taco.
  8. Finish by adding our kicked-up Tajin fruit salsa and enjoy.

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