Crawfish Tacos with Peach Salsa and Chipotle Cream

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 pound frozen crawfish tails, defrosted
1/2 red bell pepper, chopped
kernels from 2 ears of corn
1 tablespoon olive oil
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 tablespoon heavy cream
1/4 cup shredded Mexican cheese blend
shredded iceberg lettuce
1 avocado, diced
salt and pepper
fajita size flour tortillas
vegetable oil
Peach Salsa
2 ripe peaches
1/2 red onion, minced
juice from 1/2 lime
2 tablespoons chopped cilantro

Chipotle Cream Sauce:
1/2 cup sour cream
1/4 cup mayo
2 tablespoons minced onion
2 teaspoons lime juice
2 teaspoons chipotle peppers, rehydrated in hot water and minced
1/4 teaspoon ground cumin
1/4 teaspoon sugar
pinch of salt


For Peach Salsa- combine all ingredients in a medium bowl. Best made ahead of time so flavors blend. Refrigerate until ready to use.

For Chipotle Cream Sauce- Combine all ingredients in a small bowl. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Saute red pepper and corn until lightly browned. Add crawfish and continue to cook, stirring frequently for 2-3 minutes.

Add chili powder, cayenne pepper, heavy cream , and cheese and cook until cheese is melted. Season to taste with salt and pepper.

To make taco shells- heat several inches of vegetable oil in a dutch oven until about 350 degrees. Working with 1 tortilla at a time, fry on 1 side for about 10-15 seconds, until lightly browned. Using tongs, flip over and fry for 5-10 more seconds. Tortilla should still be very pliable. Quickly, before the tortilla starts to hold its shape, drape over a lemon-sized wad of aluminum foil so that it takes on the shape of a taco shell. Repeat with remaining tortillas.

To serve- layer lettuce and crawfish mixture into taco shells. Top with salsa, Chipotle Cream, and avocado.

Servings: 4-6