Crawfish Tacos With Avocado Crema Recipes

FISH TACOS AND AVOCADO CREMA

Steps:

• Preheat your oven to 375 degrees.
• In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don't want spicy fish, use about half of the seasoning.
• Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
• While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy.
• Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the avocado crema per taco.

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME

Steps:

• Preheat a grill or pan over medium-high heat.
• Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
• Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
• Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

CRAWFISH TACOS WITH AVOCADO CREMA

Steps:

• In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt.
• In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
• Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.

CAULIFLOWER TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
• In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
• Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
• Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
• Put on a platter and garnish with lime wedges and cilantro leaves.

CATFISH TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with foil.
• Mix cumin, paprika, onion powder, cayenne, garlic powder, pepper, and salt together in a shallow bowl. Press catfish fillets into the seasoning mixture, pressing firmly on both sides, until coated.
• Heat oil in a skillet over medium heat. Add catfish and sear for about 2 minutes per side. Transfer to the prepared baking pan and wipe out the skillet.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Remove from the oven and cut into smaller pieces.
• Meanwhile, combine avocado, milk, sour cream, onion powder, and salt in a blender. Add one lime half (rind and all) to the blender. Squeeze the juice form the other half into the blender, and add cilantro. Blend until completely smooth.
• Heat oil for fajita vegetables in the clean skillet over medium heat. Add peppers and onion; cook until slightly browned, about 5 minutes.
• Put catfish, avocado crema, and fajita vegetables in taco shells.

GRILLED CHICKEN TACOS WITH AVOCADO CREMA

Steps:

• In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
• Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
• In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
• Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.