Over medium high heat, roast a jalapeno in a dry pan until each side is blistered. Place the jalapeno inside a covered container and allow it to cool down. The steam will allow the skin to become loose and easier to peel off. Gently take the skin off the cooled jalapeno. 

Peel and place the 2 cloves of garlic into a dry pan over medium heat, and cook until just lightly roasted. Add all of the ingredients into a food processor and blend until smooth. Put the aioli in the fridge until you are ready to use it.

Carefully fold all of the ingredients together until well combined, being careful not to break up the crab meat too much. Form golf ball sized discs, and place them on a parchment-lined baking sheet. Cover the cakes with plastic wrap and let them chill in the fridge for at least 2 hours. 

Heat the oil in a small, non-stick pan over medium heat. Place the crab cakes one at a time into the oil with tongs. Cook them for about 3 minutes per side or until they are golden and crispy. Continue frying until all the cakes are cooked and then put them onto paper towel to drain any excess oil. 

Put 2-3 crab cakes into a corn tortilla and top with your homemade aioli. For added nutrition and texture, shred some cabbage and carrots for garnish. If your corn tortillas are not soft enough, try warming them between moist paper towels for a few seconds in the microwave.