Ingredients

• 2 teaspoons Habanero Onion Puree, recipe follows
• 4 teaspoons Jalapeno Mayo, recipe follows
• 2 tablespoons fried rice sticks
• 2 slices avocado
• 2 teaspoons sesame oil
• 2 fresh cilantro leaves, for garnish
• 2 soft-shell crawfish
• 2 teaspoons paprika
• 2 teaspoons crab boil seasoning
• 1/4 cup cornstarch
• 2 (4-inch) flour tortillas
• 2 teaspoons butter, melted or softened
• 4 teaspoons hoisin sauce
• 2 teaspoons toasted white sesame seeds
• 4 tablespoons chiffonade romaine lettuce
• 1 tablespoon chiffonade red cabbage
• 1 jumbo Texas yellow onion
• 4 red habaneros
• 1 cup white vinegar
• Salt and white pepper
• 1 cup mayonnaise
• 1/4 cup minced Texas yellow onion
• 1/4 cup minced escabeche-style jalapeno peppers
• 1/4 cup minced red bell peppers
• 1 lime, juiced
• Salt and white pepper

Instructions

1. Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it. For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla.
2. Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.
3. Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.