INGREDIENTS

8  6" White Corn Tortillas (10600)  
1 lb.  Crawfish Meat, cooked 
1/2 stick  Butter  
1 bunch  Cilantro , chopped 
1 small  Cabbage , shredded 
3 Limes, juice only   
4  Jalapeño Peppers, roasted 
2 Roma Tomatoes , diced 
1 oz. Lea & Perrin Sauce   
Salt and Pepper to taste   
1 oz.  Garlic , minced 
1 cup  Olive Oil  
12 whole  Crawfish  

DIRECTIONS

1.) Pour olive oil in preheated saucepan and cook corn tortillas until crispy. Remove and drain.

2.) In another saucepan, add butter, garlic, half of chopped cilantro, crawfish meat, Lea & Perrin sauce, salt, pepper and lime juice from one lime. Simmer for 10 minutes.

3.) In a mixing bowl, place shredded cabbage, remaining cilantro, diced Roma tomatoes, salt, pepper and lime juice from remaining two limes. Mix thoroughly.

4.) Place corn tortillas on a plate, add crawfish mixture, then top with cabbage mixture. Repeat. Garnish with whole roasted jalapeño pepper and whole crawfish.

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