Street Style Lobster Tacos with Avocado & Lime Crema

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 people
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 flour 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 flour 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!

Ingredients List

  • 2 ripe avocado, pitted, peeled, and sliced
  • 1 Tbsp. plus 1 tsp
    fresh lime juice
  • 6 oz. sour cream
  • A pinch of sea salt
  • 2 cups shredded cabbage or slaw mix
  • 1 Stick Kate's Sea Salted Butter
  • 1 cup cilantro sprigs (optional)
  • 1 bulb garlic, thinly sliced
  • 1 lb. cooked fresh lobster meat, claws and knuckles, coarsely chopped
  • A pinch of freshly ground black pepper
  • 12 flour tortillas
  • ¾ cup thinly sliced radishes (optional)

Cooking Instructions:

Recipe created by Vanessa Seder for Maine Lobster Now®

1. Preheat oven to 200F. In a high-powered blender or food processor, combine the avocado, 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.

(optional): Warm up 1 stick of Kate's Sea Salted Butter until melted. This will be used to lightly drizzle on top of the lobster meat on your tacos.