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, ...

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