Crab Tacos With Corn, Georgia Pecans And Avocado
From cuzpat 13 years ago
- 20 mins to make
- Serves 6
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.
Ingredients
- 8 oz. crabmeat shopping list
- 10 grape or cherry tomatoes, quartered shopping list
- 1/2 cup drained canned corn shopping list
- 1/4 cup thinly sliced red onion shopping list
- 1/2 green bell pepper, seeded and finely chopped shopping list
- 1/4 cup fresh lime juice shopping list
- 2 to 3 Tablespoon chopped pickled jalapeno shopping list
- 2 Tablespoon pickling liquid from jalapenos shopping list
- 1 Tablespoon finely chopped cilantro shopping list
- 1 ripe avocado shopping list
- 1/4 teaspoon salt shopping list
- 2/3 cup pecan halves, toasted shopping list
- 6 corn taco shells shopping list
How to make it
- 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.
People Who Like This Dish 5
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