Fried Crawfish Tacos with Cilantro-Lime Slaw

Transport your taste buds to the vibrant streets of Louisiana with our tantalizing Fried Crawfish Tacos with Cilantro-Lime Slaw recipe! Delight in the crispy crunch of succulent fried crawfish, perfectly nestled in warm tortillas, and topped with a zesty cilantro-lime slaw that adds a refreshing burst of flavor in every bite. If you're hosting a fiesta or simply craving a taste of the Gulf Coast, this recipe is sure to take your taco game to new heights. Gather your ingredients and get ready to savor a mouthwatering fusion of Cajun and Mexican cuisine!

Recipe - Welcome

Fried Crawfish Tacos with Cilantro-Lime Slaw

Prep Time15 Minutes

Servings8

Cook Time30 Minutes

Ingredients

1 (10 oz) pkg angel hair coleslaw

1 cup red cabbage, shredded

1/2 red bell pepper, thinly sliced

1/2 orange bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/4 cup fresh cilantro, finely chopped

2 Tbs mayonnaise

2 Tbs fresh lime juice

1 Tbs white wine vinegar

2 tsp lime zest

1 tsp granulated sugar

1/2 tsp salt

1/2 tsp ground black pepper

1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed

1 cup milk

1 large egg

1 cup all purpose flour

1 tsp taco seasoning

1 tsp Cajun seasoning

vegetable oil, for frying

2 lime wedges, plus more for serving

8 Brookshire’s Bakery Chipotle Tortillas, warmed

avocado slices, sour cream, sliced radishes, cilantro and queso fresco cheese, for serving

Directions

In a large bowl, combine the coleslaw, red cabbage, bell peppers and cilantro. In a measuring cup, stir together the remaining slaw ingredients. Pour over the coleslaw mixture, and toss to combine. Chill for 4 hours or overnight.
Place crawfish in a bowl, and pat dry with paper towels. Set out 2 wide shallow bowls. Add milk and egg to one bowl. Whisk to combine. In the other bowl, stir together the flour, taco seasoning and Cajun seasoning.
In a deep skillet, heat 2 inches of oil to 350° F. Working in small batches, dip the crawfish tails into the milk mixture and then the flour mixture. Shake off any excess. Add to hot oil. Fry for 1 to 2 minutes until golden. Transfer to a plate lined with paper towels. Repeat with remaining crawfish. Transfer to a serving bowl. Squeeze lime wedges over fried crawfish. Serve in warm tortillas with slaw and other toppings. Serve the tacos with additional lime wedges.

Nutritional Information

Per Serving (2): Calories: 500, Fat: 14 g (4 g Saturated Fat), Cholesterol: 150 mg, Sodium: 880 mg, Carbohydrates: 65 g, Fiber: 5 g, Protein: 26 g.

15 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 (10 oz) pkg angel hair coleslaw

Taylor Farms Angel Hair Coleslaw - 1 Each

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$1.98

1 cup red cabbage, shredded

Taylor Farms Shredded Red Cabbage - 1 Each

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$1.98

1/2 red bell pepper, thinly sliced

Fresh Red Bell Pepper - 0.5 Pound

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$1.37 was $1.48$2.74/lb

1/2 orange bell pepper, thinly sliced

Fresh Orange Bell Peppers - 0.25 Pound

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$1.37 was $1.48$5.48/lb

1/2 green bell pepper, thinly sliced

Fresh Bell Pepper, Green - 1 Each

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$0.77 was $0.88

1/4 cup fresh cilantro, finely chopped

Fresh Cilantro - 1 Each

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$0.58

2 Tbs mayonnaise

Duke's Dukes Mayonnaise- 30oz Jar - 30 Fluid ounce

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$4.98 was $5.49$0.17/fl oz

2 Tbs fresh lime juice

Fresh Lime - 1 Each

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$0.78

1 Tbs white wine vinegar

Not Available

2 tsp lime zest

Fresh Lime - 1 Each

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$0.78

1 tsp granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.18$1.09/lb

1/2 tsp salt

Not Available

1/2 tsp ground black pepper

Not Available

1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed

Boudreauxs Crawfish Tail Meat - 12 Ounce

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$8.98$0.75/oz

1 cup milk

Brookshire's Whole Milk - 1 Pint

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$1.38$1.38/pt

1 large egg

Brookshire's Large White Eggs - 6 Each

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$1.88$0.31 each

1 cup all purpose flour

Brookshire's All-Purpose Flour - 2 Pound

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$2.68$1.34/lb

1 tsp taco seasoning

Brookshire's Taco Seasoning Mix - 1.25 Ounce

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$0.78$0.62/oz

1 tsp Cajun seasoning

Slap Ya Mama Cajun Seasoning - 16 Ounce

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$5.98$0.37/oz

vegetable oil, for frying

Crisco Vegetable Oil, Pure - 40 Fluid ounce

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$3.97 was $6.98$0.10/fl oz

2 lime wedges, plus more for serving

Fresh Lime - 1 Each

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$0.78

8 Brookshire’s Bakery Chipotle Tortillas, warmed

Not Available

avocado slices, sour cream, sliced radishes, cilantro and queso fresco cheese, for serving

Fresh Large Avocado, Hass - 1 Each

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$1.68 was $1.98

Nutritional Information

Per Serving (2): Calories: 500, Fat: 14 g (4 g Saturated Fat), Cholesterol: 150 mg, Sodium: 880 mg, Carbohydrates: 65 g, Fiber: 5 g, Protein: 26 g.

Directions

In a large bowl, combine the coleslaw, red cabbage, bell peppers and cilantro. In a measuring cup, stir together the remaining slaw ingredients. Pour over the coleslaw mixture, and toss to combine. Chill for 4 hours or overnight.
Place crawfish in a bowl, and pat dry with paper towels. Set out 2 wide shallow bowls. Add milk and egg to one bowl. Whisk to combine. In the other bowl, stir together the flour, taco seasoning and Cajun seasoning.
In a deep skillet, heat 2 inches of oil to 350° F. Working in small batches, dip the crawfish tails into the milk mixture and then the flour mixture. Shake off any excess. Add to hot oil. Fry for 1 to 2 minutes until golden. Transfer to a plate lined with paper towels. Repeat with remaining crawfish. Transfer to a serving bowl. Squeeze lime wedges over fried crawfish. Serve in warm tortillas with slaw and other toppings. Serve the tacos with additional lime wedges.