Courtesy: Georgia Pecan Commission

To take along on picnics and outings, make the crab and pecan filling in a portable container, pack the tacos separately and let everyone assemble their own when ready to serve.

Crab Tacos with Corn, Pecan and Avocado

Serves: 6

  • 8 oz. crabmeat
  • 10 grape or cherry tomatoes, quartered
  • ½ cup drained canned corn
  • ¼cup thinly sliced red onion
  • ½ green bell pepper, seeded and finely chopped
  • ¼ cup fresh lime juice
  • 2 to 3 Tbsp. chopped pickled jalapeno
  • 2 Tbsp. pickling liquid from jalapenos
  • 1 Tbsp. finely chopped cilantro
  • 1 ripe avocado
  • ¼ tsp. salt
  • ⅔ cup pecan halves, toasted
  • 6 corn taco shells
  1. Several hours or day before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, pickled jalapenos and their liquid, and the cilantro in a medium bowl.
  2. Mix well, cover and refrigerate at least 2 hours or overnight.
  3. Just before serving, stir pecans into crab mixture.
  4. Peel and pit avocado; mash with salt to form a paste.
  5. Spread a thin layer of avocado paste inside each taco shell.
  6. Fill shells with crab mixture and serve.
Nutrition information per serving- protein: 11g; fat: 17g; saturated fat: 2g; carbohydrate: 19g; fiber: 3g; sodium: 331 mg; cholesterol: 34; calories: 261.