1 lb. Louisiana crawfish tailmeat
2 avocados, peeled & cubed
1/4 c. lime juice
3 c. cubed tomatoes (3 lbs.)
3 lg. onions, chopped (4 c.)
8-10 cloves garlic, minced
1/4 c. chopped cilantro
3 jalapeno peppers, seeded & chopped
1 T. ground cumin
2 T. paprika
1 t. salt
Lettuce leaves
Tortilla chips
Rinse crawfish with cold water. Drain well and pat dry. Coarsely chop and set aside. Combine avocados and lime juice in a small bowl. Set aside. Combine crawfish, tomatoes, onions, garlic, cilatro, peppers, cumin, paprika and salt in a large bowl. Gently stir in avocado-lime mixture. Chill at least 1 hour. Serve in a lettuce lined bowl with tortilla chips. Makes about 12 cups.