1/2 pound of cooked and shelled Crawdad tails.
Zest of 1 Lime.
1/4 cup of Lime juice.
2 Tbsp Serrano Chile.
1/4 cup chopped Cilantro.
2 Tbsp chopped Chives.
1 Avocado
2 chopped cloves of Garlic.
1 cup of Sour Cream.
1 Chipotle in Adobo sauce chopped.
1 Tsp dried Tarragon.
1/2 Tsp ground Cumin.
1 Tbsp Capers.
Butter.
Corn Tortillas.
Prepare all of the ingredients ahead of time.
Sauce 1
1/2 cup Sour Cream.
1 Chopped Chipotle in Adobo Sauce
Juice of 1/2 Lime
Sauce 2
1/2 cup Sour Cream
1 Tsp Ground Cumin
1 Tsp Dried Tarragon
1 Tbsp Capers chopped
Juice of 1/2 Lime
Melt 1 Tbsp of butter in a saucepan on medium low heat, then add Garlic and Lime zest and let cook until Garlic is soft and semi translucent (approximately 5 minutes). Add in the Tarragon and Crawdad tails and cook another 5 minutes until tails are warmed through. Do not overcook the tails! Finally, add 1/4 cup of Lime juice to the Crawdad tails right before plating.
