Crawfish Enchiladas

Ingredients Weight Measure
Butter 5 Tbsp.
Jalapeños, minced 2 ea.
Corn kernels 3 cups
Onions, julienne 1-1/2 cups
Crawfish tail meat, cooked 4-1/2 lbs.
Poblanos, peeled, deseeded, julienne 5 ea.
Salt 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Mozzarella cheese, grated 1 lb.
Corn tortillas, 6" 24 ea.
Corn oil, warm 1/2 cup

Buttermilk Dressing

Ingredients Weight Measure
Mayonnaise 1 cup
Shallots, minced 4 Tbsp.
Garlic, minced 2 Tbsp.
Cilantro, rough chopped 1 bunch
Buttermilk 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Salt 1 Tbsp.


Ingredients Weight Measure
Red cabbage, shredded 16 oz.
Green cabbage, shredded 8 oz.
Carrots, shredded 4 oz.


  1. For Crawfish Enchiladas, in a skillet over medium-high heat, add butter, toss in the jalapeños, corn and onions, and sauté for 2 minutes or until soft. Let cool. Mix crawfish, peppers, salt, TABASCO® Green Jalapeño Pepper Sauce and mozzarella together; then toss with the sautéed onion mixture. Soften each tortilla in the warm oil and then place equal amount of mozzarella filling in each one; roll up like a cigar. Place on tray, bake in 350°F oven until hot, about 10-15 minutes. Serve with the Coleslaw and drizzle of Buttermilk Dressing.
  2. For Buttermilk Dressing, place the mayonnaise, shallots, garlic and cilantro in the work bowl of the food processor. Pulse to slightly mix and then with food processor running, add the buttermilk until all is incorporated and smooth. Stir in TABASCO® Green Jalapeño Pepper Sauce and season with salt. Hold refrigerated.
  3. For Coleslaw, toss all coleslaw ingredients together and add enough buttermilk dressing to slightly moisten.
  4. For plate assembly, place 2 Crawfish Enchiladas in the center of each plate, top with 2 oz. Coleslaw and drizzle with a little of the Buttermilk Dressing around the edge of the plate.

Yield: 12 servings