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| Lobster Tacos |
"Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside."
Ingredients :
- 4 lobster tails
- salt and ground black pepper to taste
- 1/4 cup red guajillo chile sauce (such as Herdez®)
- 1 tomato, diced, divided
- 3 green onions, chopped
- 1/4 cup shredded Colby-Monterey Jack cheese
- 8 (6 inch) flour tortillas
- 1 small avocado, sliced
- 1/2 cup shredded lettuce
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 27M |
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- Preheat a lightly oiled grill pan over medium-high heat.
- Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
- Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
- Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.
Notes :
- Serve on corn tortillas if you prefer.
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