Spicy Fried Crawfish Tacos
Makes 6 to 8 servings
Ingredients
- 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)
Instructions
- 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.
- 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°.
- Working in batches, add crawfish to hot oil, and fry until golden brown, 2 to 3 minutes. Let drain on paper towels.
- Warm tortillas according to package directions. Serve fried crawfish in warm tortillas. Top with Cilantro-Lime Slaw, and drizzle with Creamy Avocado Sauce.
Notes
Note: To make fried okra, substitute 1 pound fresh okra sliced lengthwise or cut into 1-inch pieces for crawfish, and proceed as directed.
Cilantro-Lime Slaw
Makes 6 to 8 servings
Ingredients
- 1 (10-ounce) package angel hair coleslaw
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, combine coleslaw mix, bell peppers, and cilantro. Add oil, lime juice, honey, salt, and pepper; toss to combine.
Creamy Avocado Sauce
Makes about 2½ cups
Ingredients
- 2 ripe avocados, peeled, pitted, and chopped
- 1 (8-ounce) container sour cream
- ½ cup chopped fresh cilantro
- ⅓ cup whole milk
- ¼ cup fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
Instructions
- In the container of a blender, combine all ingredients; process until smooth. Cover and refrigerate until ready to serve.
