Best Grilled Lobster And Shrimp Tacos Recipes

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Rubio's Baja Grill Lobster Taco Recipe image

What's not to love, lobster, guacamole, salsa in a taco? Yum. This recipe is courtesy of Rubio's Baja Grill.

Provided by Iron Woman

Categories Mexican

Time 12m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

3/4 ounce salsa fresca
1 1/2 ounces lobster meat
1/2 ounce guacamole
3/4 ounce shredded cabbage
1 fresh corn tortilla
1 slice lime
1/4 cup yogurt
1/4 cup mayonnaise
1/4 cup salsa

Steps:

Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.

Nutrition Facts : Calories 381.6, Fat 22.8, SaturatedFat 4.4, Cholesterol 65.6, Sodium 981.1, Carbohydrate 33.1, Fiber 3, Sugar 9.6, Protein 13.7

LOBSTER TACO

Lobster Taco image

Provided by Robert Irvine : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 36

Ingredients

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

Steps:

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

LOBSTER TACOS

Lobster Tacos image

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.

Provided by Qhhunters

Categories Main Dish Recipes Taco Recipes

Time 27m

Yield 4

Number Of Ingredients 9

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

Steps:

Preheat a lightly oiled grill pan over medium-high heat.
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.
Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
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.

Nutrition Facts : Calories 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, Sodium 1179.4 mg, Sugar 4.7 g

SHRIMP TACOS

Shrimp Tacos image

Make a zesty coleslaw to top these grilled shrimp tacos.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

Preheat an outdoor grill or grill pan over high heat.
Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.