Ingredients
- 8 6" white corn tortillas (10600)
- 1 Lbs. Crawfish Meat, cooked
- 1/2 stick Butter
- 1 bunch Cilantro, chopped
- 1 small Cabbage, shredded
- 3 Limes, juice only
- 4 jalapeno peppers, roasted
- 2 Roma tomatoes, diced
- 1 Oz. Lea & Perrin Sauce
- 1 Oz. Garlic, minced
- 1 cup Olive Oil
- 12 crawfish, whole
Directions
- Pour olive oil in preheated saucepan and cook corn tortillas until crispy. Remove and drain.
- 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.
- In a mixing bowl, place shredded cabbage, remaining cilantro, diced Roma tomatoes, salt, pepper and lime juice from remaining two limes. Mix thoroughly.
- Place corn tortillas on a plate, add crawfish mixture, then top with cabbage mixture. Repeat. Garnish with whole roasted jalapeño pepper and whole crawfish.
