Crab Tacos with Corn, Georgia Pecans & Avocado - Georgia Pecans

Ingredients

• 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
• 2-3 tablespoons chopped pickled jalapeno
• 2 tablespoons pickling liquid from jalapenos
• 1 tablespoon finely chopped cilantro
• 1 ripe avocado
• 1/4 teaspoon salt
• 2/3 cup Georgia pecan halves, toasted
• 6 corn taco shells