Crab Tacos with Corn, Georgia Pecans & Avocado

  • Serves 6
  • 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.

  • 8-oz. 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 – 3 tablespoon chopped pickled jalapeno
  • 2 tablespoon pickling liquid from jalapenos
  • 1 tablespoon finely chopped cilantro
  • 1 ripe avocado
  • 1/4 teaspoon salt
  • 2/3 cup Georgia pecan halves, toasted
  • 6 corn taco shells

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. 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.

Nutrition information per serving- protein: 11g; fat: 17g; saturated fat: 2g; carbohydrate: 19g; fiber: 3g; sodium: 331 mg; cholesterol: 34; calories: 261.

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