Spicy Fried Crawfish Tacos
Makes 6 to 8 servings
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons Creole seasoning
  • 1 cup whole buttermilk
  • 1 large egg
  • 2 tablespoons hot sauce
  • 16 ounces cooked crawfish tails
  • Vegetable oil, for frying
  • 1 (24-count) package corn tortillas
  • Cilantro-Lime Slaw (recipe follows)
  • Creamy Avocado Sauce (recipe follows)
  1. In a shallow dish, stir together cornmeal, flour, and Creole seasoning. In another shallow dish, whisk together buttermilk, egg, and hot sauce. Dip crawfish in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 360°.
  3. Working in batches, add crawfish to hot oil, and fry until golden brown, 2 to 3 minutes. Let drain on paper towels.
  4. Warm tortillas according to package directions. Serve fried crawfish in warm tortillas. Top with Cilantro-Lime Slaw, and drizzle with Creamy Avocado Sauce.
Note: To make fried okra, substitute 1 pound fresh okra sliced lengthwise or cut into 1-inch pieces for crawfish, and proceed as directed.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/spicy-fried-crawfish-tacos/