Best Rubios Baja Grill Lobster Taco Recipes
RUBIO'S BAJA GRILL LOBSTER TACO RECIPE
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
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
COPYCAT RUBIO'S FISH TACOS
I found this recipe on the net and decided to share it with all of you. Fish tacos are very popular in the San Diego area. I serve these with Spanish rice or tortilla chips.
Provided by Iron Woman
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix flour with favorite spices such as garlic powder, red or black ground pepper.
- Stir the flour mixture into the beer and mix until well blended.
- Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
- Prepare salsa; reserve.
- Put the vegetable oil into a deep skillet and bring to 375°F
- Place fish in a single layer--do not let pieces touch each other.
- Cook fish until batter is crispy and golden brown.
- Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
- To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
Nutrition Facts : Calories 404.4, Fat 9.6, SaturatedFat 1.8, Cholesterol 33.3, Sodium 820, Carbohydrate 60.5, Fiber 9.5, Sugar 11.5, Protein 19.8
LOBSTER TACOS
Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired.
Provided by gailanng
Categories Lobster
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
- To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
- Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.
Nutrition Facts : Calories 905.5, Fat 57.1, SaturatedFat 32.8, Cholesterol 178.3, Sodium 702.5, Carbohydrate 80.5, Fiber 10.7, Sugar 4.6, Protein 20.6
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