Crawfish Boil Tacos Recipe

I’m absolutely obsessed with this crawfish taco recipe because it combines the perfect mix of spicy Cajun flavors with the fresh brightness of lime and avocado. Not only is it a delightful trip to Flavor Town on a taco, but it’s a fun and easy way to impress friends at a dinner party with something unique and mouth-watering!

My Crawfish Boil Tacos have mouthwatering combinations of tender, well-seasoned crawfish tails nestled in warm corn tortillas. I adore how the diced red bell pepper and red onion in the tacos really complement the vibrant crunch of the jalapeños and the creaminess of the avocado.

These are not your standard fish tacos. Whereas you might expect to find a kind of coleslaw nestled alongside the fish, in these tacos, you’ll find a vibrant blend of protein, healthy fats, and vegetables topped off with a refreshing lime squeeze.

Ingredients

Tail meat from crayfish is low in fat and high in protein, making this an excellent source of flavorful seafood.

Adds a spicy kick and depth of flavor that enhances the dish: Cajun seasoning.

Kernels of corn: Providing natural sweetness and texture, they are sweet and fibrous.

Antioxidants and vitamin C abound in red bell peppers, which enhance taste and aesthetics.

Jalapeño: Contributes fire and acidity, lifting the tacos’ heat index.

Avocado: Delivers creaminess and healthy fats that offset the spicy notes.

Ingredient Quantities

• 2 pounds of cooked crawfish tails, peeled and deveined
• 8 small corn or flour tortillas
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large red bell pepper, diced
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 1 cup shredded cabbage or coleslaw mix
• 1/2 cup sour cream
• 1 avocado, sliced
• Salt and pepper to taste

Instructions

1. In a large skillet, medium-high heat. The olive oil. The diced red onion. The diced red bell pepper. Cook these together for about 3 to 4 minutes, letting them soften and getting them to just the right texture.

2. Add the garlic and jalapeño to the skillet, mince, and cook for 1 to 2 minutes more, until they are fragrant.

3. Add the corn kernels and the cooked crawfish tails, then sprinkle them with Cajun seasoning. Cook for about 3-4 minutes, stirring occasionally, until everything is heated through.

4. Add salt and pepper to taste. Remove from heat. Stir in the chopped fresh cilantro.

5. Combine the sour cream with the lime juice in a small bowl. Mix well, and taste. If the lime taste is not pronounced, add more lime juice until you have your desired flavor.

6. Heat the tortillas on a skillet or in the microwave until they can easily be bent and folded without breaking.

7. Each tortilla serves as a base for a portion of either the shredded cabbage or the coleslaw mix.

8. Place the crawfish mix evenly among the tortillas and over the cabbage.

9. Over the crawfish mixture, drizzle the lime crema.

10. Top with slices of avocado and serve with lime wedges, for squeezing over each taco, before enjoying.

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef’s knife
4. Garlic press or mincing knife
5. Mixing bowls (small and medium)
6. Spoon for stirring
7. Measuring spoons
8. Tongs or spatula
9. Microwave or second skillet for heating tortillas

FAQ

• Q: Can I use frozen crawfish tails for this recipe?Can frozen crawfish tails be used? Yes, but they must be thawed completely, then patted dry, and finally cooked.
• Q: Can I substitute the Cajun seasoning with other spices?A: Definitely. If you don’t have Cajun seasoning, combine paprika, garlic powder, onion powder, thyme, and cayenne pepper to mimic the flavors of Cajun cooking.
• Q: Are there any substitutes for jalapeño?If you want less heat, substitute a green bell pepper for the jalapeño.
• Q: How can I make this dish dairy-free?A: For a dairy-free version, swap the sour cream for a plant-based alternative, or leave it out completely.
• Q: Can I add cheese to these tacos?Shredded cheddar or Monterey Jack would complement the flavors well.
• Q: What can I serve with crawfish boil tacos?A: A fresh salad or some black beans makes a great side dish for these tacos.
• Q: How can I store leftovers?A: Leftover crawfish and vegetable mixture can be stored in an airtight container in the fridge for up to two days. Tacos can be assembled and eaten fresh at any time.

Substitutions and Variations

Use shrimp or lobster tails instead of crawfish tails.
Use whole wheat or lettuce wraps instead of corn tortillas for a lighter option.
If a less intense taste is desired, substitute Cajun seasoning for smoked paprika or Old Bay seasoning.
Replace the red bell pepper with either green bell pepper or poblano pepper.
Substitute sour cream with Greek yogurt for a healthier alternative.

Pro Tips

1. Enhance the Crema For an extra layer of flavor, add a pinch of smoked paprika or a dash of hot sauce to the lime crema. This will give it a subtle smoky or spicy kick.

2. Char the Corn Before adding the corn kernels to the skillet, consider charring them in a separate pan or on a grill. This will add a smoky sweetness to the dish that complements the Cajun seasoning.

3. Marinate the Crawfish Toss the crawfish tails in the Cajun seasoning and a bit of lime juice before cooking. Let them marinate for about 10-15 minutes. This will infuse more flavor into the crawfish.

4. Tortilla Warm-Up Instead of just heating the tortillas, slightly char them over an open flame if available. This adds another layer of flavor and helps the tortillas hold up better to the fillings.

5. Balanced Texture For added texture, consider toasting some pepitas (pumpkin seeds) or adding a crispy element like crushed seasoned tortilla chips as a topping. This will add a satisfying crunch to the tacos.