Soft-Shell Crawfish Taquitos

Directions

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