Cooking for Zo

Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

These were actaully suppose to be Calamari and Chorizo Tacos but I could not find any decent calamari so I switched up the entire idea and turned it into Crawfish and Chorizo Tostadas.  Hey, you can never get so tied to an idea that you are unable to adjust it for the right now!  In the future I will get back to my original idea but things not working out made the right now taste darn good!  Enjoy!

Ingredients:
Crawfish Chorzo Mixture
8 oz chorizo
12 oz crawfish tails meat (fresh or boiled in Zatarans)
2 green onions (chopped)
1/2 freshly squeezed lemon juice
2 tsp Louisiana hot sauce

Sauce
3 tbsp fresh chives (diced)
2 tbsp cup sour cream
fresh crack pepper (to taste)
1/4 cup mayonnaise
1/8 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp hot Hungarian paprika
1/2 lemons juice
1 tbsp 1 tsp Brummel and brown (melted)
1 garlic clove minced
1 1/2 tsp green chilies
1/2 of a Roma tomato (diced)

Tostada
1/2 cup fontina (shredded)
4 tostadas
1/3 cup guacmole
1 cup Spring salad green mixture

Sauce
Mix ingredients together until even in a medium bowl.  Sit to side until ready to use.

Tostadas
In a small frying pan cook chorzo over medium high heat for 7 minutes, add green onion, Louisiana hot sauce, lemon juice and crawfish and cook 5-7 or until heated and cooked through.  Drain mixture and fold in sauce until even.

Spread salad green mixture over tostadas, evenly add crawfish/chorizo mixture to each, sprinkle with cheese and guacamole and serve!  Enjoy