Best Soft Shell Crawfish Taquitos Recipes

Soft-Shell Crawfish Taquitos image

Provided by Food Network

Yield 2 taquitos

Number Of Ingredients 26

2 soft-shell crawfish
2 teaspoons paprika
2 teaspoons crab boil seasoning
1/4 cup cornstarch
2 (4-inch) flour tortillas
2 teaspoons butter, melted or softened
4 teaspoons hoisin sauce
2 teaspoons toasted white sesame seeds
4 tablespoons chiffonade romaine lettuce
1 tablespoon chiffonade red cabbage
2 teaspoons Habanero Onion Puree, recipe follows
4 teaspoons Jalapeno Mayo, recipe follows
2 tablespoons fried rice sticks
2 slices avocado
2 teaspoons sesame oil
2 fresh cilantro leaves, for garnish
1 jumbo Texas yellow onion
4 red habaneros
1 cup white vinegar
Salt and white pepper
1 cup mayonnaise
1/4 cup minced Texas yellow onion
1/4 cup minced escabeche-style jalapeno peppers
1/4 cup minced red bell peppers
1 lime, juiced
Salt and white pepper

Steps:

Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla.
Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.
Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.

Firecracker Shrimp Taquitos image

Provided by Food Network

Time 40m

Number Of Ingredients 11

2 tbsp. Lime juice, fresh
1 tbsp. Honey
¼ tsp. Salt
¼ tsp. Ground black pepper
2 cups Frying oil
As needed Toothpicks
3 each Mission® Small/Fajita Super Soft Flour Tortillas, cut into 4 equal pieces
12 each Jumbo shrimp, peeled, deveined, tails intact
3 tbsp. Sriracha hot sauce
1 tbsp. Soy sauce
1 tsp. Toasted sesame oil

Steps:

1.In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. 2.Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. 3.Heat the oil in a medium size saucepan over high heat. When the temperature reads 350degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. 4.Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce.

Crawfish Tacos With Avocado Crema image

Provided by gailanng

Categories Crawfish

Time 20m

Yield 12 tacos

Number Of Ingredients 13

1 cup sour cream or 1 cup crema
1 avocado, peeled pitted and mashed
1 lime, juice of
salt
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon cayenne pepper
2 lbs louisiana crawfish tails
1 lime, juice of
1 cup chopped fresh cilantro
12 taco shells, warmed

Steps:

In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt.
In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.

Nutrition Facts : Calories 200, Fat 11.7, SaturatedFat 4.2, Cholesterol 93.4, Sodium 219.1, Carbohydrate 11, Fiber 1.8, Sugar 1.1, Protein 13