Crab Tacos with Corn, Pecan and Avocado

INGREDIENTS:8 oz. crabmeat
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
2-3 Tbsp. chopped pickled jalapeño
2 Tbsp. pickling liquid from jalapeños
1 Tbsp. finely chopped cilantro
1 ripe avocado
¼ tsp. salt
2/3 cup pecan

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