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    • Crayfish Tacos

    Mark Sharron
    Medium difficulty
    35 minutes
    03-Jun
    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

    • How to Make Crayfish Tacos
    • Rinse crayfish tails under cold water and pat dry
    • In a bowl, combine olive oil, lime juice, chopped cilantro, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper
    • Add crayfish tails to marinade and toss to coat evenly
    • Cover bowl and marinate crayfish in refrigerator for 20–30 minutes
    • While crayfish marinates, shred lettuce, dice tomatoes, dice red onion, and slice black olives
    • Warm soft taco shells in a dry skillet or directly over a low flame for about 20–30 seconds per side
    • Heat a large skillet over medium-high heat
    • Once hot, add marinated crayfish tails (work in batches if needed to prevent crowding)
    • Sauté crayfish for 2–3 minutes, stirring occasionally, until just cooked through and opaque
    • Transfer cooked crayfish to a clean bowl or plate
    • Lay out warmed taco shells on a clean surface
    • Layer each shell with shredded lettuce, diced tomatoes, diced red onion, black olives, and cooked crayfish tails
    • Sprinkle crumbled queso fresco over each taco
    • Add a dollop of sour cream and guacamole if desired
    • Serve immediately, garnished with fresh cilantro and extra lime wedges if available