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 caloriescarbohydrate: 70 gcholesterol: 104.9 mgfat: 40.5 gfiber: 13.2 gprotein: 35.1 gsaturatedFat: 10.8 gservingSize: -sodium: 1059.8 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Baja Lobster Tacos
Directions
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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.
Preheat a cast iron grill pan over medium heat.
Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
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.
In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
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.