When bold Louisiana flavours meet Texas spices, something magical happens! Meet one of Chef Mike’s all-time favourites: Crawfish Tacos! This easy recipe brings together juicy crawfish, fresh ingredients and that unmistakable NOLA flair.
Whether you’re using crawfish tail meat from your last boil or a quality frozen bag, this dish brings the taste of New Orleans straight to your table. Warm tortillas, buttery crawfish, fresh citrus, and just the right amount of spice.
Still Got The “Envie” For Crawfish? Dig into this crawfish tacos recipe, folks.
Crawfish Tacos Recipe (Fusion Style)
Ingredients
(If you need clear measuring unit conversions, head here)
- Crawfish tails (Louisiana tail meat from the last boil or 1# bag frozen)
- Butter to saute
- 2 T fresh garlic
- 1 onion, finely diced
- 1 small red bell fine dice
- 1 bunch green onions, chopped
- 1 chilli of your choice, fine-diced
- Tony Chachere’s to taste
- Chopped cilantro
- Juice of 1 lime
- Cotija cheese, diced tomatoes and avocado
- Corn tortillas (soft and crunchy)
Method
- Sauté the garlic, onion, bell pepper, and chilli in butter until softened and fragrant.
- Add the crawfish tails and season generously with Tony Chachere’s, cooking until heated through.
- Finish with green onions and fresh lime juice, then remove from heat.
- Fill warm tortillas with the crawfish mixture and top with cilantro, cotija cheese, tomato, and avocado.
- Enjoy every bite!
We hope you love this crawfish tacos recipe as much as we do at NOLA Kitchen! As with all exceptional food, it’s best enjoyed with great company.
And if this is your kind of flavour… imagine it cooked fresh in your own home. Book Chef Mike for a private chef experience in Austin and bring authentic Cajun-Texas fusion to your next dinner, event, or celebration.