“Quick, easy and delicious that is what it should all be about! These spicy lobster tacos are amazing. A little heat combined with creamy avocado is heaven on a tortilla. This recipe can be done in under 15 minutes!” -Chef MacKenzie
Servings: 6
INGREDIENTS
The Maine Event
- Maine Lobster, claw knuckle meat, cooked, roughly chopped: ½-⅔ lbs
- Corn Tortillas: 6 ea
- Plain yogurt or sour cream: ¼ cup
- Lime juice: 1 Tbsp
Avocado Salsa:
- Tomato, diced: 1 ea
- Avocado, split, seeded, diced: 1 ea
- Jalapeno, seeded, minced: 1 ea
- Salt: ½ tsp
- Cumin, ground: ¼ tsp
- Pepper: ¼ tsp
- Lime juice: 1 Tbsp
- Cilantro, chopped: ¼ cup
Spicy Seasoning:
- Olive oil: 1 ½ Tbsp
- Garlic, minced: 1 clove
- Cumin, ground: ½ tsp
- Chili powder: ½ tsp
- Onion powder: ½ tsp
- Salt: ¼ tsp
- Oregano, dried: ½ tsp
METHOD
Avocado Salsa: In a small bowl combine all ingredients except avocado. Fold in avocado and cover tight with plastic wrap and store cold until ready to use.
Spicy Seasoning: Combine all ingredients in a bowl and reserve for cooking. Add in the lobster meat and let it cool for 10 minutes or up to 24 hours.
For the Maine Event: Add 1 Tbsp olive oil to a pan over medium high heat.Add lobster to the pan and cook until the lobster is heated through, ~3-5 minutes.
Turn off the heat and hit with a squeeze of lime.
Stir yogurt with cilantro, lime juice and a little salt.Grill the corn tortillas over the oven flame until slightly charred and then add in salsa, lobster and top with yogurt.