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Crab Tacos with Corn, Pecans, & Avocados
Courtesy of Georgia Pecan Commission
Servings: 6
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 2 Hr.
What you need:
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8 oz. crabmeat
10 grape or cherry tomatoes, quartered
1/2 c. drained canned corn
1/4 c. thinly sliced red onion
1/2 green bell pepper, seeded and finely chopped
1/4 c. fresh lime juice
2 to 3 Tbsp. chopped pickled jalapeno
2 Tbsp. pickling liquid from jalapenos
1 Tbsp. finely chopped cilantro
1 ripe avocado
1/4 tsp. salt
2/3 c. pecan halves, toasted
6 corn taco shells
What to do:
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. Mix well, cover and refrigerate at least 2 hrs. or overnight.
2. Just before serving, stir pecans into crab mixture.
3. 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.

For All Seasons, For All Reasons
© 2003 Georgia Pecan Commission
Serve with:
Vanilla frozen yogurt with carmel sauce.
Wine pairings:
Sauvignon Blanc, Chardonnay, Sancerre
Nutritional information:
Calories: 261;   Total Fat: 17g;   Saturated Fat: 2g;   Cholesterol: 34mg;   Total Carbs: 19g;   Fiber: 3g;   Protein: 11g;   Sodium: 331mg;  
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