Crawfish Tacos with Creamy Avocado Tomatillo Salsa

Crawfish Tacos with Creamy Avocado Tomatillo Salsa

We’re obsessed with freshness and flavor, and this recipe is full of both. Add a taste of Louisiana to your tacos with crawfish, a delicacy in the bayous of The Pelican State. Layered with veggies and dressed with a tangy, creamy avocado tomatillo salsa, you can’t go wrong with this quick and tasty meal.

4

Servings

Your Total Price
Total original price
* Estimated price based on adding all ingredients to cart.

Main Ingredients

  • 2 cups 3/4lb crawfish tails
  • pinch of salt and pepper
  • 2 tablespoons canola oil
  • 8 corn tortillas
  • 2 cups green cabbage (shredded)
  • 1/4 cup green onion (thinly cut)
  • 1/4 cup cilantro (roughly chopped)
  • 1/4 cup poblano pepper (cut into thin strips)
  • 2 avocados (peeled and pitted)
  • 7 ounces green tomatillo salsa
  • 1 lime (juice)
  • 1 cup cilantro (roughly chopped)
  • 1 garlic clove (chopped)
  • 1 cup Lucerne® sour cream

Cooking Instructions

Step 1

Season crawfish tails with salt and pepper, dress with canola oil.

Step 2

Sautee for 2-3 minutes over medium heat or until fully cooked. Set aside for tacos.

Step 3

Combine cabbage, green onion, cilantro, poblano pepper. Set aside.

Step 4

Combine avocados and salsa in blender. Pulse-blend a couple of times.

Step 5

Add lime juice, cilantro, garlic and sour cream. Process until smooth, scrape into bowl and salt to taste.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe