Crawfish Tacos inspired by a crawfish boil with crawfish, sausage, potatoes, onions, garlic, and more. Spicy, filling, and delicious
![wooden cutting board with bay leaves, herbs, and a white plate with two crawfish tacos on corn tortillas.](https://blog.memeinge.com/wp-content/uploads/2013/10/2013-10-04-11.41.50A.jpg)
About Crawfish Boil Tacos
Ever had a craving for a crawfish boil (without the work)? Fresh, hot from the pot crawfish, with potatoes, sausage, garlic, onions, and corn.
If so, you will love these crawfish tacos!
They are inspired by a crawfish boil with all your favorite crawfish boil ingredients.
Plus, you can easily adjust the fillings based on your preferences.
![white plate with two crawfish boil tacos with potatoes, sausage, green onions, and crawfish tails on corn tortillas.](https://blog.memeinge.com/wp-content/uploads/2013/10/2013-10-04-11.43.20A.jpg)
Ingredients
Everyone has their own version of what to put in a crawfish boil. And everyone has a different recipe or idea of how to season it.
The ingredients are based on what I wanted to be in my tacos. Feel free to adjust to what you like or have on hand.
Crawfish: Freshly picked or frozen crawfish tails are best. The frozen crawfish tails are easier since you don't have to do the picking. However, these tacos are a tasty way to use up leftover crawfish from a crawfish boil.
Veggies: Because I love adding extra veggies, I packed in the veggies. This recipe includes onions, peppers, mushrooms, celery, and garlic. Any veggies will work in this recipe.
Spices: There are a lot of spices to give your tacos flavor, and you can adjust the seasoning as needed.
Substitutions
Crawfish: If you are not a crawfish fan, feel free to substitute with shrimp or even chicken.
Spices: Many spices are optional, and you can adjust them as needed.
Nutrition Benefits
Two tacos provide 21 grams of protein, 7 grams of fiber, 80% RDA of Vitamin C, 28% RDA of Vitamin A, 26% of Potassium, 16% of iron, and 11% of calcium.
What to Serve with Crawfish Tacos
These are a complete meal. You can enjoy them with a cocktail. Or top your crawfish tacos with fresh kale guacamole or low sodium salsa.
Final thoughts:
Basically, these are just my take on what I like in my crawfish boil and what I wanted to be in my tacos today. You do you.
MORE TACO RECIPES YOU'LL LOVE:
- Black Bean & Kale Tacos
- Philly Cheesesteak Tacos
- Beef Carnitas Tacos
- Tofu Tacos
- Crock Pot Chicken Tacos
- Shrimp & Avocado Tacos
- Fish Tacos
Crawfish Tacos
Ingredients
- 1 teaspoon olive oil
- 2 small red potatoes diced
- 1 large onion diced
- 1 medium bell pepper diced
- 4 oz mushrooms sliced
- 1 stalk celery diced
- 3 cloves garlic minced
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- ¾ cup water
- 1 bay leaf
- 8 oz cooked and peeled crawfish
- 4 oz cooked sausage sliced
- 1 lemon
- 3 green onions diced
- 8 corn tortillas
Instructions
- Add olive oil to a large skillet and heat over medium-high. Add potatoes, onions, peppers, mushrooms, and celery. Sauté for 5 minutes, then add garlic, paprika, salt, cayenne pepper, and thyme. Stir for 30 seconds.
- Add water and bay leaf. Bring to a boil and reduce heat to a simmer. Simmer for about 7-10 minutes, stirring occasionally.
- Add crawfish and sausage, and stir well to combine. Simmer for another 5-10 minutes until most of the water has absorbed. Remove bay leaf and squeeze in juice from ½ lemon. Remove from heat.
- Serve in corn tortillas with lemon slices.
Notes
Meme
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