• 1 Rating

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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Guacamole:
Tacos:

Directions

Instructions Checklist
  • 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.

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  • 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

772 calories; protein 35.1g 70% DV; carbohydrates 70g 23% DV; fat 40.5g 62% DV; cholesterol 104.9mg 35% DV; sodium 1059.8mg 42% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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