March in south Louisiana typically heralds the arrival of perfect spring weather and one of our favorite times of the year: crawfish season. Whether they are boiled, fried or stewed in a rich, creamy etouffee, crawfish are the epitome of good spring eatin’ in these parts.
This month, Tracey decided to capitalize on the bounty and came up with a festive crustacean creation—Puffy Tacos with Spicy Crawfish Filling. Puffy tacos are all the rage in Tex-Mex culinary circles, so we decided—why not take this trend to the next level and infuse a little Louisiana goodness? The outcome is truly delicious, and the rest of the menu makes a nice accompaniment to the main course. Enjoy!
The Menu
|
|
|
• Pink Grapefruit Margaritas
• Black Bean Soup
• Puffy Tacos with Spicy Crawfish Filling
PINK GRAPEFRUIT MARGARITAS
Nothing goes better with really good Mexican food than a homemade margarita with fresh-squeezed limes, good tequila and a shot of Cointreau or Triple Sec liqueur. We decided to bump this recipe up a bit by adding a little fresh pink grapefruit juice. The grapefruit gives the drink just the right amount of sweetness, making this classic cocktail even more refreshing and fun to sip.
Servings: 6
3 cups fresh-squeezed and chilled pink grapefruit juice
1 cup fresh-squeezed lime juice
1 cup Cointreau or Triple Sec liqueur
1 cup light tequila
6 lime wedges
Kosher salt
1. In a large pitcher, combine the chilled grapefruit, lime juice and Triple Sec. Stir in the tequila.
2. Pour a little kosher salt onto a plate. Rub the rims of 6 margarita glasses with the lime wedges, then dip the rim of each glass in the salt.
3. Fill each glass with ice and divide the pink grapefruit margaritas among the glasses. Serve and enjoy!
BLACK BEAN SOUP
Black beans are a great side dish for Tex-Mex food. Their creamy texture makes a good balance with the spices in Tex-Mex cuisine. This black bean soup takes just a few minutes to throw together and is hearty enough to serve as a main dish, but it’s also a great accompaniment to the Puffy Crawfish Tacos.
Servings: 6
2 tablespoons olive oil
1 cup tasso, cut into chunks
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
2 cloves minced garlic
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon hot chili powder
½ cup dry sherry
2 cups low-sodium chicken broth
3 cans black beans
Sour cream, green onions and cilantro for garnish
1. In a large pot, heat the oil and sauté the tasso for 2-3 minutes.
2. Add the onion, celery and carrots and continue to sauté for an additional 2-3 minutes.
3. Add the garlic, salt, pepper, cumin and chili powder and cook for another 30 seconds.
4. Turn the flame off and add in the dry sherry. Turn the heat back to medium and deglaze the pan, scraping any of the brown bits off the bottom of the pot.
5. Pour in the chicken broth and the black beans. Simmer the soup for 30 minutes.
6. Serve warm with a dollop of sour cream and—if you like—a sprinkle of chopped cilantro and green onions.
PUFFY TACOS WITH SPICY CRAWFISH FILLING
This crawfish filling is easy to make. If you are not up for “puffing” your taco shells, the filling is equally yummy spooned into a traditional crunchy taco shell or a soft tortilla.
Servings: Yields 12 tacos
|
|
|
2 tablespoons olive oil
½ cup chopped onion
½ cup chopped red or yellow bell pepper
¼ cup seeded and chopped fresh jalapeño peppers
2 cloves minced garlic
2 pounds fresh crawfish tails
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
¼ cup fresh lime juice
1 tablespoon softened butter
1 tablespoon flour
12 soft corn or uncooked flour tortillas
Vegetable oil for frying the tortillas
1. In a large skillet, heat the olive oil and sauté the onion, bell peppers and jalapeño peppers together 2-3 minutes. Add the garlic and sauté for an additional 30 seconds.
2. Fold in the crawfish tails, seasonings and lime juice. Stir to combine.
3. Bring everything up to a simmer. Combine the softened butter and flour to form a paste. Stir it into the crawfish mixture.
4. Simmer until the mixture thickens and everything is heated through. Keep the crawfish mixture warm while you prepare the puffy taco shells.
5. In a deep skillet or Dutch oven, heat 2-3 inches of vegetable oil to 375 degrees. Have a baking sheet lined with paper towels ready.
6. Gently drop a tortilla into the hot oil. The tortilla will sink to the bottom then begin to puff up as it rises to the top.
7. Using a metal spatula, gently press the tortilla in the middle to make a crease and form the taco shell. Allow the taco shell to fry for an additional 35 to 45 seconds.
8. Carefully turn the tortilla over in the oil to make sure it is cooking evenly. Use a slotted spoon or strainer to place the puffed taco shells onto the baking sheet to drain. Keep the taco shells in a 200-degree oven to keep warm while you fry the remaining tortillas.
9. Fill the warm puffy taco shells with the crawfish mixture. Garnish with your favorite taco toppings.
This article was originally published in the March 2017 issue of 225 Magazine.