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Baja Lobster Tacos

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Recipe Summary 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.

Ingredients | Mtn Dew Baja Blast Freeze Nutrition

2 large Hass avocados

1 small Roma tomato, seeded and diced

1 jalapeno pepper, seeded and minced

1 tablespoon finely chopped onion

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

salt to taste

2 tablespoons butter, melted

1 tablespoon olive oil

1 clove garlic, minced

salt and ground black pepper to taste

4 lobster tails

8 flour tortillas

Directions

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.

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.

Info | Mtn Dew Baja Blast Freeze Nutrition

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

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