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1
Season each crawfish with the paprika and crab boil seasoning.
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2
Dredge each crawfish in the cornstarch, and then shake off any excess.
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3
Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
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4
For each taquito, lightly butter and warm the tortilla.
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5
Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds.
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6
In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree.
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7
Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks.
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8
Place a slice of avocado and a crawfish on top of the mixture.
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9
Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf.
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10
Repeat with remaining tortilla.
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11
1 jumbo Texas yellow onion
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12
4 red habaneros
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13
1 cup white vinegar
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14
Salt and white pepper
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15
Combine all ingredients in a food processor and pulse until a fine textured puree is formed.
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16
Adjust seasoning with salt and pepper.
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17
1 cup mayonnaise
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18
1/4 cup minced Texas yellow onion
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19
1/4 cup minced escabeche-style jalapeno peppers
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20
1/4 cup minced red bell peppers
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21
1 lime, juiced
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22
Salt and white pepper
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23
Blend all the ingredients together in a bowl.
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24
Adjust seasoning with the salt and pepper.
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25
Refrigerate until needed.
