Crab Tacos with Corn, Pecan and Avocado
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
½ cup drained canned corn
¼ cup thinly sliced red onion
½ green bell pepper, seeded and finely chopped
¼ cup fresh lime juice
2 to 3 Tablespoon chopped pickled jalapeno
2 Tablespoon pickling liquid from jalapenos
1 Tablespoon finely chopped cilantro
1 ripe avocado
¼ teaspoon salt
2/3 cup 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.
Courtesy: Georgia Pecan Commission