Baja Lobster Tacos recipe

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Ingredients

2 large Hass avocados
1 small Roma tomato, seeded and diced
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
salt to taste
2 tablespoons butter, melted
1 tablespoon olive oil
1 clove garlic, minced
salt and ground black pepper to taste
4 lobster tails
8 flour tortillas

Nutrition Info

771.6 calories
carbohydrate: 70 g
cholesterol: 104.9 mg
fat: 40.5 g
fiber: 13.2 g
protein: 35.1 g
saturatedFat: 10.8 g
servingSize: -
sodium: 1059.8 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos.

  2. Preheat a cast iron grill pan over medium heat.

  3. Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.

  4. Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more.

  5. In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.

  6. Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.

Recipe Yield

4 servings

Recipe Note

Delicious Ensenada-style tacos made with the most overlooked Mexican ingredient: simplicity. Forget about the cheese, the cream, and anything else not included in the recipe. Enjoy the lobster tacos with a side of Mexican red or white rice.

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