Description
An easy recipe for restaurant-quality lobster tacos featuring tender, spiced lobster meat and a crunchy cabbage slaw, enhanced by a smoky roasted red pepper crema.
Ingredients
- 450 g / 1 lb cooked lobster meat, cut into bite-sized pieces
- 12 small corn tortillas (15 cm / 6-inch)
- 15 ml / 1 tablespoon olive oil
- 2 g / 0.5 teaspoon smoked paprika, for lobster
- 2 g / 0.5 teaspoon garlic powder, for lobster
- 2 g / 0.5 teaspoon salt, for lobster
- 150 g / 1.5 cups shredded green cabbage
- 4 medium radishes, thinly sliced
- 15 g / 0.25 cup chopped fresh cilantro, for slaw
- 15 ml / 1 tablespoon lime juice, for slaw
- Pinch of salt, for slaw
- 200 g / 1 cup drained roasted red peppers
- 80 g / 0.33 cup mayonnaise
- 80 g / 0.33 cup sour cream
- 30 ml / 2 tablespoons lime juice, for crema
- 5 g / 1 teaspoon smoked paprika, for crema
- 1 clove garlic, minced
- 2 g / 0.5 teaspoon salt, for crema
- Pinch of black pepper, for crema
- Fresh cilantro sprigs, for garnish
- Lime wedges, for garnish
Instructions
- Prepare the Lobster Meat: If using pre-cooked lobster, thaw and chop the meat into bite-sized pieces. If using raw lobster tails, steam or boil them for 5-7 minutes until cooked through, then remove meat from shells and chop.
- Make the Roasted Red Pepper Crema: Combine roasted red peppers, mayonnaise, sour cream, lime juice, smoked paprika, garlic, salt, and black pepper in a food processor or blender. Blend until smooth and creamy. Refrigerate until ready to use.
- Prepare the Cabbage Slaw: In a medium bowl, combine shredded cabbage, sliced radishes, chopped cilantro, lime juice, and salt. Toss gently and set aside.
- Sauté the Lobster Meat: Heat olive oil in a large non-stick pan over medium heat. Add chopped lobster meat, smoked paprika, garlic powder, and salt. Sauté gently for 2-3 minutes, just enough to warm the lobster through without overcooking it.
- Warm the Tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for 20-30 seconds per side until pliable.
- Assemble and Serve: Spread crema on each warm tortilla. Top with spiced lobster meat and cabbage slaw. Serve immediately with extra lime wedges and cilantro garnish.
Notes
To tenderize the cabbage, let the slaw sit in the lime juice for about 10 minutes before assembling the tacos. Be careful not to overcook the lobster during the sauté step; it can become tough quickly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3-4 small tacos
- Calories: 450 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 100 mg