by Helana Brigman | August 9, 2012 7:00 am
Pictured: LCI student receiving honors for her preparation of these Crawfish Tacos with Avocado Crema.
Once again, thank you to Louisiana Cookin’ Magazine for inviting me out to shoot this event and thank you to Lisa Renshaw of Kansas City, MO, who submitted this recipe to the contest.
Crawfish Tacos with Avocado Crema
This recipe is rewritten from its original publication at Louisiana Cookin’s website (here). I’ve kept the ingredients list and concept the same, but made some tweaks to the style in which the dish is prepared. In the future, I’d like to try upping the heat in both the crema and the crawfish so that the dish has more Cajun flare.
*1 cup fat free sour cream
*1 avocado, cubed and mashed
*juice of 1 lime (can substitute 1/4 cup)
*Salt, to taste
*1 tablespoon olive oil
*1 tablespoon butter
*2 pounds crawfish tails
*4 cloves garlic, minced or pressed
*1/2 teaspoon salt (plus more to taste)
*1 teaspoon cayenne
*juice of 1 lime (can substitute 1/4 cup lime juice)
*1 cup cilantro, finely chopped
*12 corn taco shells, warmed
1.) Prepare Avocado Crema: in a large mixing bowl, combine sour cream, avocado, lime juice, and salt. Mix to combine (sauce should resemble a green purée) and taste. Add more salt as necessary.
2.) In a non-stick skillet warmed over medium heat, melt down butter and add olive oil. Toss crawfish tails in butter and oil and add garlic, salt, cayenne, lime juice, and cilantro. Stir to coat and sauté until cooked (about 3 minutes). Be wary of over-cooking shell fish.
3.) Serve crawfish in taco shells with avocado crema on top. Enjoy! Makes 6 servings (2 tacos each).
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