Lobster tacos
Light and fresh, these lobster tacos are really easy to make as well.
Servings: 6 tacos, enough for 2-3 people
Calories: 162kcal
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Ingredients
For the slaw
- 2 cups shredded cabbage white, red or a mix
- ¼ cup cilantro coriander, roughly chopped volume
- 1 lime
For mango crema
- ¼ cup sour cream
- ⅓ cup mango in chunks
For rest of tacos
- 1 tablespoon butter approx
- ½ lb cooked lobster meat
- 6 small-sized tortillas (taco-size, I generally use corn but wheat or a blend also works)
- 6 tablespoon guacamole optional, approx
Instructions
To make the slaw
- Combine the cabbage, chopped cilantro/coriander and squeeze over plenty of lime (save a little for the crema). If you like, add a drizzle of olive or vegetable oil as well and mix well. Set aside.
To make the mango crema
To assemble tacos
- Make the guacamole, if using and if making your own, before you warm the lobster. Gently warm the tortillas in a dry skillet/on a griddle or wrapped in paper in the microwave. They should only need a minute each side at most.
- Warm the butter in a small skillet over a medium-low heat. Add the lobster and stir gently. Leave a few seconds then turn the pieces so they warm through. Don't leave it on the heat any more than about a minute.
- Make up the tacos with some guacamole in the bottom of each tortilla, if using guacamole, a good scoop of the slaw, then the lobster and a drizzle of the mango crema on top.
Video
Nutrition
Calories: 162kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 196mg | Potassium: 284mg | Fiber: 4g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 1mg
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