Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 7 mins
Total Time: 27 mins
Servings: 4