Yield - 6 Servings
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1 TBSP CRAWFISH FAT
1 TBSP BUTTER
1/4 CUP CRAWFISH STOCK
1 LB LOUISIANA CRAWFISH TAIL MEAT
1/4 CUP GREEN CHILES (Chopped)
1 TSP FIRE ROASTED DRIED TOMATO SEASONING
1 TSP SMOKED CHIPOTLE PAPRIKA
1 TSP CHILI AND LIME SEASONING
1 TSP CUMIN
Pickled Cabbage Slaw
1 CUP GREEN CABBAGE (Shredded)
1/4 CUP CARROTS (Julienned)
2 OZ RICE WINE VINEGAR (Sushi Grade)
12 TORTILLAS (Corn or Flour, Chef's Choice)
1 TBSP SILVER SPRING CHIPOTLE MUSTARD (See Chef's Notes below)
4 OZ QUESO FRESCO CHEESE (Crumbled)
2 OZ PICKLED JALAPEÑOS (Sliced)
In a 10 inch Teflon skillet and over medium heat melt the crawfish fat and butter. Add remaining filling ingredients, slightly warm the crawfish tails. Since the crawfish are already cooked you only want to warm them... DO NOT OVER COOK! Remove from heat and reserve warm.
Combine slaw ingredients in a glass bowl and refrigerate no more than 1 hour.
One at at time, and over the open flame toast the tortillas by turning them every 10 seconds or so. Reserve warm.
For each serving, use two tortillas. Coat the top one with the Chipotle Mustard, then add crawfish. Top the taco with slaw, queso fresco cheese and jalapenos. Arrange on a warmed platter, open face. Serve.
As a true South Louisiana born and raised native, I love crawfish. This is a great recipe to serve up some leftovers after yesterday/s boil.
I use the Silver Spring Chipotle Mustard to give the tacos flavor and to hold the crawfish to the tortilla. It is also chosen because of the distinct smoky flavor from the chipotle peppers that enhance the crawfish.
Also, the queso fresco cheese is somewhat salty, and I find that I don't have to add any salt to the recipe! Try it!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: May 10, 2012