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Crab Tacos with Corn, Georgia Pecans & Avocado



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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 chopped pickled jalapeno
2 tbsp. pickling liquid from jalapenos
1 tbsp. finely chopped cilantro
1 ripe avocado
1/4 tsp. salt
2/3 cup Georgia pecan halves, toasted
6 corn taco shells


  1. 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 hours or overnight.
  2. 2
    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.

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preparation methods
cuisines North & South American, Southwestern & Tex Mex
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