This lobster taco recipe is a mouthwatering and unique twist on a classic Mexican dish. The tender and succulent lobster meat pairs perfectly with the crunchy taco shell and is complemented by a medley of fresh and zesty toppings. The combination of diced avocado, juicy cherry tomatoes, and tangy lime juice adds a burst of flavor to the dish, while the cilantro and red onion provide a refreshing and aromatic touch. This taco recipe is both indulgent and healthy, as lobster is a great source of protein and omega-3 fatty acids, while the fresh vegetables are packed with vitamins and minerals. Whether you’re looking to impress your dinner guests or simply want to treat yourself to a gourmet meal, these lobster tacos are sure to satisfy your taste buds.
- 5 fresh grape tomatoes
- 1/2 red onion
- 1 jalapeño chile
- Lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon Salt
- 1 tablespoon organic honey
- 1/2 pound of lobster meat
- 1 teaspoon chipotle seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Salt
- Soft and crunchy (gluten free) corn tortillas
- Start by roughly chopping the tomatoes, chile, cilantro, spinach and onions. Add them into a small bowl and mix together.
- Add honey, and salt for taste and mix together some more and set aside to make your lobster meat mix.
- Shred the lobster meat into small pieces. Add chipotle seasoning (depending on how spicy you want it I will say just add 1/2 teaspoon to be on the safe side) oregano, ground cumin and salt. Mix together.
- Preheat a pan and add a pinch of olive oil and fry lobster meat for about 5 minutes.
- Once lobster meat is ready, pour in a small bowl for serving. Place the soft tortillas inside the crunchy (Hard Shell) tortillas. Top with Salsa mix and lobster meat and enjoy away!
- Make sure you hashtag #DinnerWithTayo, would love to see your dish.
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