Crab Tacos with Corn, Georgia Pecans & Avocado

  • Yields 6 Servings


    • 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.