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 halves, toasted 6 corn taco shells DIRECTIONS:Several hours (or a day) before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.