Lobster Tacos recipe

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Ingredients

4 lobster tails
salt and ground black pepper to taste
¼ cup red guajillo chile sauce (such as Herdez®)
1 tomato, diced, divided
3 green onions, chopped
¼ cup shredded Colby-Monterey Jack cheese
8 (6 inch) flour tortillas
1 small avocado, sliced
½ cup shredded lettuce

Nutrition Info

457.7 calories
carbohydrate: 44.8 g
cholesterol: 92.3 mg
fat: 17.4 g
fiber: 5.9 g
protein: 31 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1179.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a lightly oiled grill pan over medium-high heat.

  2. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.

  3. Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

  4. Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

Recipe Yield

8 tacos

Recipe Note

Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.

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