Best Soft Shell Crawfish Taquitos Recipes

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

Vegetarian Mashed Potato Taquitos image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 russet potatoes (2 pounds)
3 tablespoons soft butter
1 green onion, finely chopped
1 teaspoon chicken or veggie broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying
1 dozen soft corn tortillas
Shredded Jack cheese
Shredded lettuce
Diced tomato
Salsa
Sour cream
Guacamole

Steps:

For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.