Soft-Shell Crawfish Taquitos
Yield:
2 taquitos
Level:
Intermediate
Yield:
2 taquitos
Level:
Intermediate

Ingredients

Habanero Onion Puree:
Jalapeno Mayo:

Directions

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.

Habanero Onion Puree:

Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.

Jalapeno Mayo:

Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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