Crawfish Taco Filling

Fish Tacos are all the rage in California. Why use fish when you can use the local state crustation?

2 tablespoons canola oil

1 yellow onion, chopped

1 large tomato, chopped

2 jalapeños, chopped

3 garlic cloves, minced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup chicken stock

2 tablespoons chopped fresh oregano

1 pound crawfish tail meat with fat, coarsely chopped

Heat oil in a large skillet over medium-high heat. Add onions; sauté five minutes. Add chopped tomato and jalapeños; sauté five minutes. Add garlic, chili powder, cumin, salt, and pepper; sauté two minutes

Add chicken stock and oregano; simmer until liquid has almost evaporated, about five minutes.

Add chopped crawfish with fat; sauté three to five minutes. Taste; adjust seasonings.

Enjoy!!!

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