Crab Tacos with Corn, Pecan and Avocado {Recipe}


Crab is one of my favorite foods so I was really excited when the National Pecan Shellers Association sent me this recipe for Crab Tacos. The tacos have pecans which are full of “good” heart healthy fats. This recipe looks so delicious and seems pretty easy to make. One thing to note about these is that you have to make them ahead of time and let the meat mixture refrigerate for a bit before eating them. Enjoy! :)


8 oz. crab meat
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 crab meat, 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.

(Disclosure: The recipe and image were provided by the NPSA but this post has not been compensated.)

2 thoughts on “Crab Tacos with Corn, Pecan and Avocado {Recipe}”

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