Soft-Shell Crawfish Taquitos

Yield:
2 taquitos
Level:
Intermediate
Ingredients
  • 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
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:
  • 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

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

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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