Crab Tacos with Corn, Pecans, and Avocados
Recipe courtesy of Georgia Pecan Commission.
8 ounces crabmeat
10 grape or cherry tomatoes, quartered
1/2 cup drained canned corn
1/4 cup thinly sliced red onion
1/2 green bell pepper, seeded and finely chopped
1/4 cup fresh lime juice
2 to 3 tablespoons chopped pickled jalapeño
2 tablespoons pickling liquid from jalapeños
1 tablespoon finely chopped cilantro
1 ripe avocado
1/4 teaspoon salt
2/3 cup pecan halves, toasted
6 corn taco shells, warmed
- Several hours or the day before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, pickled jalapeños with their liquid, and the cilantro in a medium bowl. Mix well, cover and refrigerate at least 2 hours or overnight.
- Just before serving, stir pecans into crab mixture.
- Peel and pit avocado; mash with salt to form a paste. Spread a thin layer of avocado paste inside each taco shell. Fill shells with crab mixture and serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 261; Total Fat: 17g; Saturated Fat: 2g; Cholesterol: 34mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 331mg.
Recipe and photograph courtesy of Georgia Pecan Commission.