Macaroni and Cheese, but have you ever put lobster in Mexican street tacos?
Street-style tacos are typically made with carne asada, cilantro, onion, avocado and cotija cheese. Some even have salsa verde or mild red salsa on top. However, there’s one thing all Mexican street tacos have in common — the flavor combos are out of this world.
Fresh herbs and garnishes mingle with marinated meats, pickles, peppers and other delicious local ingredients. Portable, fresh and delicious, these street tacos taste even better than they look. Now, everyone can make their own at home with this lobster taco recipe.
Pan toasted corn tortillas are topped with garlicky lobster meat, pickled cabbage, radishes, fresh cilantro, lime juice and a drizzle of avocado lime crema. All you need are a few simple ingredients and just 10 short minutes to make this meal for four. So roll up your sleeves and get cooking!
This lobster taco recipe features 10 simple ingredients, tortillas and salt and pepper aside. Odds are you already have a few of them hiding in your refrigerator or kitchen pantry. If not, they’re quite easy to find at the local grocery store. Make a quick list and gather the following ingredients before heating the stove.
Here’s what you’ll need:
- One ripe avocado: Look for a dark-colored fruit with a little give. Pit, peel and slice to prepare.
- 1 teaspoon fresh lime zest: Use a grater or microplane to zest a small lime.
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 half cup sour cream — use plain Greek yogurt as a healthier alternative.
- 1 half teaspoon sea salt
- 2 cups shredded cabbage — choose red, green or a mixed variety.
- 1 tablespoon canola oil
- 1 cup fresh cilantro sprigs
- Two garlic cloves, thinly sliced
- Three-quarter cup radishes, thinly sliced
- 1 pound of cooked lobster meat, coarsely chopped
- A pinch of ground black pepper
- 12 corn tortillas
Once you have all the ingredients, you can prepare some delicious — and nutritious — authentic lobster tacos. First, preheat the oven to 200 F. Make the avocado and lime crema while waiting for it to heat up. Combine avocado, lime zest, half the lime juice and sour cream in a high-powered blender or food processor. Pulse until smooth, season with salt and set aside.
Move on to making the filling. In a small bowl, mix the cabbage, salt and remaining lime juice. Use salad tongs or your hands to ensure the ingredients combine evenly. Set the mixture aside once the cabbage is wet and seasoned.
Now it’s time for the piece de resistance — the lobster. Heat 1 tablespoon of canola oil in a skillet or cast-iron pan over medium-high heat. Add the garlic and cook for two minutes or until fragrant. Gently toss in the lobster and stir constantly for about three minutes to ensure the meat is warm all the way through. Season to taste with salt and pepper and set aside.
If you’re using a gas burner, keep the heat on low and cook the tortillas directly on the burner. Use tongs to flip and toast them one at a time until all 12 are golden brown. If you have an electric stove, place a few tortillas in a lightly oiled pan and flip once, cooking about one to two minutes per batch. Keep them warm on a baking sheet in the oven until you’re ready to assemble the tacos.
Finally, divide the tortillas between four plates and spread a spoonful of avocado lime crema onto each one. Then, top them with the lobster meat, cabbage mixture, radishes and cilantro. Add a squeeze of lime or serve a few slices on the side and serve immediately.
If you have a few extra minutes, consider making a side dish to accompany the lobster tacos. Cilantro-lime rice would make a delicious addition as a side or even a filling. Are you feeling limed out? Spice things up with a Mexican street corn salad or some chips and salsa. Guacamole is a great choice, too, if you simply can’t get enough avocado.
A few select beverages can also accentuate the fresh flavors in this lobster taco recipe. Compliment the buttery taste of lobster with a rich Old-Fashioned or pair with a sweet, fruity drink like a mai tai. Sangria, mojitos and piña coladas also go beautifully with lobster. Pick your poison, whip out the cocktail shaker and concoct something delicious.
Mexican street tacos leave a lot of room for creativity regarding ingredients and what you can pair with them. Let your inner chef run wild by trying your hand at different flavor combinations. What complements the sweet, buttery flavor of lobster? Maybe you prefer lemon juice over lime or lettuce over cabbage. Play around with size and texture, too. Odds are that lobster tastes just as good in quesadillas, flautas and tortas, but you’ll never know unless you try.
So get wild with it. Maybe you’ll even create a new family favorite in the process!
Author Bio: Oscar Collins is the managing editor at Modded, where he writes about food, fitness and more. Follow him on Twitter @TModded for frequent updates of his work.