BAJA LOBSTER TACOS

Baja Lobster Tacos image

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.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1059.8 mg, Sugar 1.8 g