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Ingredients
  • ¼ cup plus 2 tablespoons unsalted butter, divided
  • ½ cup fresh yellow corn kernels
  • ½ cup chopped yellow onion
  • 2 teaspoons minced jalapeño
  • 2 cloves garlic, minced
  • 1 (16-ounce) package cooked crawfish tails
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ cup all-purpose flour
  • 1½ cups chicken stock
  • 1½ cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • ½ cup salsa verde
  • 8 soft corn tortillas, warmed
  • Garnish: quartered grape tomatoes, chopped fresh cilantro, salsa verde
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