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    • Crayfish Tacos

    Mark Sharron
    Medium difficulty
    35 minutes
    3-6
    Amount Per Serving: Calories 350; Fat 8g; Fibre 5g; Protein 22g
    Crayfish tacos are a delicious and easy-to-make Mexican-style dish that will indeed please. These tacos are made with crayfish tails, olive oil, lime juice, cilantro, and various spices. The crayfish are then cooked in a skillet and served in soft taco shells with lettuce, tomatoes, red onion, black olives, and queso fresco. This dish is excellent for a quick weeknight dinner or a fun weekend meal.  
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    Ingredients

    • 1 lb. crayfish tails
    • 1/4 cup olive oil
    • 1/4 cup lime juice
    • 1/4 cup chopped cilantro
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 8 small soft taco shells
    • 1/2 cup shredded lettuce
    • 1/2 cup diced tomatoes
    • 1/2 cup diced red onion
    • 1/4 cup sliced black olives
    • 1/4 cup crumbled queso fresco
    • Sour cream and guacamole (optional)

    Method

    • In a shallow bowl, combine the crayfish tails, olive oil, lime juice, cilantro, cumin, chilli powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Stir to combine and let marinate for 10 minutes.
    • Heat a large skillet over medium-high heat and add the crayfish and marinade. Cook for 5-7 minutes, occasionally stirring until the crayfish are cooked.
    • Meanwhile, warm the taco shells according to the package instructions.
    • To assemble the tacos, divide the crayfish among the taco shells and top with lettuce, tomatoes, red onion, black olives, and queso fresco. 
    • Serve with sour cream and guacamole, if desired. Enjoy!
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