Baja Lobster Tacos

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 772 Calories

Ingredients

• 2 tablespoons butter, melted
• salt to taste
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped onion
• 1 small Roma tomato, seeded and diced
• 8 flour tortillas
• 4 lobster tails
• 2 large Hass avocados

Recipe Instructions

Step 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.

Step 2

Preheat a cast iron grill pan over medium heat.

Step 3

Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.

Step 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.

Step 5

In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.

Step 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.