Spicy Crawfish Tacos w/ Pineapple Salsa

Here's a family fave that is bursting with flavor and is perfect for a quick and easy meal. Serve with my pineapple salsa and a cold beer or nice glass of wine. Enjoy!

 Spicy Crawfish Tacos

1 lb. fresh peeled crawfish tails
3 tbs.'s. butter
1 tbs. olive oil
2 tsp.'s minced garlic
1 small onion, chopped
1 bell pepper, chopped (any color)
1 jalapeno pepper, minced
1 tsp. to 1 tbs. Cajun seasoning
1/2 cup fresh cilantro, chopped
Juice of half a lemon
8 ounces shredded Mexican cheese
8 tacos

Saute the garlic, jalapeno, onions, and peppers in the olive oil and butter in a large heavy skillet for about 5 minutes. Add crawfish and Cajun seasoning, mix well, and saute for about 10 more minutes. Add cilantro and lemon and continue to saute and stir for 5 more minutes.

Line taco shells with shredded lettuce and spoon 1/2 cup of the crawfish filling into each shell. Top with cheese and your favorite taco toppings, and a little sour cream and enjoy! Equally delicious with shrimp! Serve with my pineapple salsa. (recipe below)

Marguerite's Pineapple Salsa

2 tbs.'s fresh lime juice

8 fresh pineapple slices

1/4 cup red onion, finely chopped

2 jalapeno peppers, minced

2 tbs.'s red bell pepper, minced

2 tbs.'s green bell pepper, minced

1 tbs. cilantro, chopped

Grill pineapple slices for 3 minutes on each side. Allow to cool, and dice into small chunks and place in a medium bowl. Combine with remaining ingredients, mix well and chill for 30 minutes.
*One large can of drained pineapple tidbits can be substituted for the fresh pineapple.

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Lagniappe

Here's a simple little salad that I love to serve when I'm having a crowd over. A wedge of iceberg lettuce served with red onions, diced Creole tomatoes, jalapenos, smoky bacon, and blue cheese topped with my Creole ranch dressing (recipe below) Cest bon, cher!

Creole Wedge Salad

2 heads iceberg lettuce
2 large Creole tomatoes chopped
4 hard boiled eggs, chopped
1 bunch green onions, sliced
1 or 2 jalapenos, diced (optional)
8 strips bacon, cooked and crumbled
1 cup blue cheese, crumbled

Remove outer leaves from lettuce and core center.  Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side,  Slice two 2-inch thick slices from center of head. Repeat with second head. Ladle dressing across wedge so that it runs over one side.  Sprinkle the bacon bits, chopped egg, chopped tomatoes, green onions, jalapenos, and blue cheese over the top of the salad. Fab!

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Creole Ranch Dressing

1 (1/4) cups, no-fat buttermilk 

1/2 cup light mayo

1/2 cup light sour cream

1 tbs. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and minced

1 tbs. fresh parsley, minced

1 tbs. fresh thyme, minced

1 tsp. Creole seasoning

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in a sealed glass container in refrigerator, for up to one week. Shake well before each use.

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Many thanks and a warm welcome to all of my new followers. I'm so glad to have ya'll, along with all of my old blog buds.  Hope you all are having a wonderful summer week. Merci beaucoup for passing by!