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.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 70 g, Cholesterol 104.9 mg, Fat 40.5 g, Fiber 13.2 g, Protein 35.1 g, SaturatedFat 10.8 g, Sodium 1059.8 mg, Sugar 1.8 g
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