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Lobster Tacos with Avocado & Lime Crema


Lobster Tacos

Turn your meal into a lobster fiesta with these street-style tacos! Street-style tacos were traditionally prepared and are still served at little road-side stands or carts around Mexico. They are assembled using small freshly-made corn tortillas topped with flavorful marinated fish or meats, pickles, peppers, fresh herbs and garnishes. They are meant to be portable; eaten casually, standing up and usually are served three to a plate. Fresh tasting and full of flavor, you can whip up your own in a snap. Pan toasted corn tortillas are topped with a lime and avocado crèma, our fresh pre-cooked lobster meat sautéed in garlic, quick pickled cabbage, radishes and fresh cilantro sprigs, making each bite a flavor sensation!





Preparation Time

10 minutes

Cook Time

10 minutes

Serves

4 People

Ingredients / serving 4 people

1 ripe avocado, pitted, peeled and sliced

1 tsp. fresh lime zest

1 Tbsp. plus 1 tsp. fresh lime juice

½ cup sour cream

Sea salt

2 cups shredded cabbage, either red, green, or mixed

1 Tbsp. canola oil, plus more for skillet, if using

1 cup cilantro sprigs

2 cloves garlic, thinly sliced

1 lb. cooked fresh lobster meat, claws, knuckles, and tails, coarsely chopped

Freshly ground black pepper

12 corn tortillas

¾ cup thinly sliced radishes




Utensils

• High-powered blender or food processor
• Zester or Microplane for lime
• Small Bowl
• Medium Skillet
• Large Cast-Iron Skillet
• Tongs
• Chef's Knife


1

Preheat oven to 200F. In a high-powered blender or food processor, combine the avocado, lime zest, 1 tablespoon lime juice, and sour cream and pulse until smooth. Season to taste with salt and set aside.


2

In a small bowl, mix well the cabbage with the remaining 1 teaspoon lime juice and ½ teaspoon salt and set aside.


3

Place 1 tablespoon oil and garlic in a medium cast-iron or heavy –bottom skillet. Heat over medium-high heat while stirring occasionally, until garlic is fragrant, about 2 minutes. Add the lobster and cook, stirring constantly, until heated through, about 3 minutes. Season to taste with salt and pepper. Set aside.


4

If using a gas burner, place each tortilla directly on the burner to toast use tongs to flip once, halfway through cooking until pliable and slightly charred around the rim, about one minute per side. Alternatively, place tortillas, in batches, in a lightly oiled cast-iron skillet over medium-high heat. Flip once, halfway through cooking about 1 to 2 minutes per batch. Keep warm on a baking sheet in the oven.


5

Divide the tortillas between 4 plates, spread some of the avocado and lime creme onto each of the tortillas. Top each with some of the lobster meat, cabbage, radishes, and cilantro. Serve immediately.



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