BLACKENED Spicy CAJUN CRAWFISH TACOS (or shrimp)
1 lb. fresh peeled crawfish tails (or frozen, thawed)................3 TB butter
1 TB extra-virgin olive oil............................................................2 tsp. minced garlic
1/2 cup chopped white onion.....................................................1 jalapeno pepper, minced
1-2 tsp. Creole seasoning (Tony Chachere's or Zatarains).................1/2 tsp. cayenne pepper
1/2 cup fresh cilantro, chopped..................................................1-2 tsp. lime juice
about 1/2 tsp. Kosher salt............................................................1 tomato, chopped
8 oz. shredded Mexican cheese..................................................shredded iceberg lettuce
8 flour tortillas.............................................................................hot sauce, optional
Chipotle Cream Sauce
1/2 cup sour cream.......................................................................1/4 cup mayonnaise
2 TB minced onion........................................................................2 tsp. lime juice
2 tsp. chipotle peppers in adobo, minced...................................1/4 tsp. ground cumin
1/4 tsp. cayenne pepper...............................................................1/2 tsp. Kosher salt
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Combine all the ingredients for the Chipotle Cream Sauce in a small bowl and set aside.
In a large skillet, heat olive oil and butter over medium high heat. Add the jalapeno pepper, garlic, salt, cayenne pepper, Creole seasoning and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
Warm the tortillas in the oven or microwave. To assemble, layer some shredded lettuce, onions and chopped tomatoes ~ top with the blackened crawfish mixture and some of the Mexican cheese. Drizzle with Chipotle Cream Sauce. If you like it even hotter, you can drizzle a few drops of hot sauce on top too.
NOTE: If you want to use shrimp instead of crawfish, clean and shell the shrimp first (or use cleaned & shelled frozen shrimp). Even cooked shrimp would work, but watch it closely when you're sauteeing it.