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Crawfish Tostadas w/ Cayenne Avocado Cream

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Crawfish Tostadas w/ Cayenne Avocado Cream — Ça c’est delicioso

Crawfish Tostadas w/ Cayenne Avocado Cream

  • Yield: 8
  • Prep Time: 15 hr
  • Cooking Time: 5 hr

Ingredients

  • 16 oz – Crawfish tails, cleaned*
  • 3 TB – Butter
  • 2 – Garlic cloves, minced
  • 15 oz can – Red beans (or kidney beans), drained and rinsed
  • 1 TB – Louisiana hot sauce
  • ¼ cup – Mexican salsa
  • 1 – Large avocado, peeled and pitted
  • 1 cup – Sour cream
  • ¼ cup – Fresh cilantro leaves, plus more for garnish
  • 2 tsp – Cajun seasoning**
  • 1 tsp – Ground cayenne pepper
  • 1 TB – Lemon juice
  • 4 cups – Shredded lettuce
  • 8 – Tostada shells

Preparation

  1. In a large skillet over medium heat, melt butter; add crawfish and garlic.
  2. Cook, stirring occasionally, for 5 minutes; cover and keep warm.
  3. Meanwhile, process avocado, sour cream, cilantro, Cajun seasoning, cayenne and lemon juice in a blender until smooth.
  4. In a microwave safe bowl, combine beans, hot sauce and salsa; mash with a fork; cover and microwave on high for about 1½ minutes, stirring halfway through the cooking time.
  5. Warm tostada shells in a 350°F toaster oven, if desired. (Some people prefer their shells cold.)
  6. Atop each shell, spread 2-3 TB of the smashed beans; add a ¼ cup of lettuce, a dollop of avocado cream and about ¼ cup of crawfish tails.
  7. Garnish with more cilantro.

Recipe Tags

*- Crawfish tails almost always come pre-cooked (they’ll look pink, like shrimp). Otherwise, increase cooking time slightly to allow crawfish to cook through. Langostino and/or medium shrimp may be substituted for the crawfish.

** - Creole seasoning or Old Bay may be substituted.

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