World Cuisine Recipe ∞ 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

• 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

Cooking Directions

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

• calories771.6
• carbohydrateContent70 g
• cholesterolContent104.9 mg
• fatContent40.5 g
• fiberContent13.2 g
• proteinContent35.1 g
• saturatedFatContent10.8 g
• sodiumContent1059.8 mg
• sugarContent1.8 g