1 (6-count) package Fisher Boy™ Crab Cakes
1 cup frozen corn kernels, thawed
1 Roma or other small tomato, seeded and diced
2 Tbsp. chopped green onions
¼ cup mayonnaise
¼ tsp. minced garlic
2 tsp. lemon juice
1 tsp. finely chopped canned chipotle chiles in adobo sauce
¼ tsp. salt
¼ tsp. pepper
6 flour tortillas (for soft tacos), warmed
1 cup shredded iceberg lettuce

Heat oven to 400°F. Spread corn in an even layer on small greased baking sheet.

Bake for 20 minutes, stirring once. Let cool completely. In a small bowl, combine mayonnaise, garlic, lemon juice, chipotle, salt and pepper. Stir in corn, tomato and green onions.

Refrigerate 30 minutes. Meanwhile, bake crab cakes according to package instructions.

Let cool 5 minutes. Cut crab cakes in half. Arrange on tortillas. Top evenly with corn mixture and lettuce. Wrap to close.