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Baja Lobster Tacos

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"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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30 m servings 772 cals
Original recipe yields 4 servings

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  1. 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.
  2. Preheat a cast iron grill pan over medium heat.
  3. Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
  4. 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.
  5. In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
  6. 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

Per Serving: 772 calories; 40.5 g fat; 70 g carbohydrates; 35.1 g protein; 105 mg cholesterol; 1060 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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