Recipe: Crawfish Tacos

By on August 15, 2012 in Recipes with 7 Comments

It seems that fish tacos and/ or shrimp tacos are on just about every restaurant menu these days. But I don’t think I’ve seen crawfish tacos anywhere. I don’t cook with crawfish often, but I became a big fan of mudbugs while living in New Orleans. Since I couldn’t find crawfish tacos anywhere, I decided to come up with a recipe of my own.

I wasn’t sure how this recipe would turn out and at one point I was pretty close to picking up the phone and ordering a pizza. I’m glad I didn’t because the end result was one of my favorite things I’ve cooked in recent memory. It was the addition of the heavy cream that saved the dish. It mellowed the flavor of the crawfish and added cohesion to the crawfish filling.

Since I like the combination of shrimp and peaches so much, I figured peach salsa would go well with crawfish. The homemade taco shells were also a hit, although a little cumbersome to make and definitely not healthy. I used wads of aluminum foil to help me attain the taco shape after taking the tortillas out of hot oil.

Crawfish Tacos with Peach Salsa and Chipotle Cream

  • 1 pound frozen crawfish tails, defrosted
  • 1/2 red bell pepper, chopped
  • kernels from 2 ears of corn
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon heavy cream
  • 1/4 cup shredded Mexican cheese blend
  • shredded iceberg lettuce
  • 1 avocado, diced
  • salt and pepper
  • fajita size flour tortillas
  • vegetable oil

Peach Salsa

  • 2 ripe peaches
  • 1/2 red onion, minced
  • juice from 1/2 lime
  • 2 tablespoons chopped cilantro

Chipotle Cream Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tablespoons minced onion
  • 2 teaspoons lime juice
  • 2 teaspoons chipotle peppers in adobo, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • pinch of salt
  1. For Peach Salsa- combine all ingredients in a medium bowl. Best made ahead of time so flavors blend. Refrigerate until ready to use.
  2. For Chipotle Cream Sauce- Combine all ingredients in a small bowl.
  3. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Saute red pepper and corn until lightly browned. Add crawfish and continue to cook, stirring frequently for 2-3 minutes.
  4. Add chili powder, cayenne pepper, heavy cream , and cheese and cook until cheese is melted. Season to taste with salt and pepper.
  5. To make taco shells- heat several inches of vegetable oil in a dutch oven until about 350 degrees. Working with 1 tortilla at a time, fry on 1 side for about 10-15 seconds, until lightly browned. Using tongs, flip over and fry for 5-10 more seconds. Tortilla should still be very pliable. Quickly, before the tortilla starts to hold its shape, drape over a lemon-sized wad of aluminum foil so that it takes on the shape of a taco shell. Repeat with remaining tortillas.
  6. To serve- layer lettuce and crawfish mixture into taco shells. Top with salsa, Chipotle Cream, and avocado.

Servings: 4-6

Linking up at Not Your Ordinary Recipes , Back 4 Seconds, Comfy in the Kitchen, and Mandatory Mooch

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  1. Recipe: Crawfish Omelet — Fort Mill SC Living | May 12, 2013
  1. I don’t think I can get crawfish in the midwest so I’ll have to do the shrimp… this looks fresh and delicious! Thanks for stopping by to see me too. Deb

  2. Heather says:

    These look fantastic! I am from Alabama and have fond memories of eating crawfish tails–sadly, I currently live in Kansas due to my husband’s job. Once I have access to crawfish again, I promise I will be making these!

  3. This looks so yummy!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight.

    Thanks, Nichi

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