Gluten-Free Lobster Tacos
Elevate your taco night with these irresistible Gluten-Free Lobster Tacos, a fresh and flavorful dish that’s bursting with coastal charm. Tender, succulent lobster meat is tossed in a zesty garlic-lime marinade and paired with a vibrant lime-cilantro slaw made from crisp red cabbage, shredded carrot, and a hint of jalapeño for a spicy kick. Served on warm, gluten-free corn tortillas and topped with creamy avocado slices, these tacos bring together bold, bright flavors with a health-conscious twist. Perfect for seafood lovers and gluten-free eaters alike, this recipe is quick to prepare, taking only 30 minutes from start to finish. Whether it’s a casual dinner or a special occasion, these tacos promise to wow your taste buds with every bite!
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Recipe Information
Ingredients
- 4 pieces lobster tails
- 8 pieces gluten-free corn tortillas
- 2 pieces ripe avocado
- 1 cup red cabbage
- 1 medium carrot
- 2 pieces lime
- 0.5 cup fresh cilantro
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 piece jalapeño
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup red onion
Instructions
Begin by preparing the lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for about 5-6 minutes, or until the shells are bright red and the meat is opaque.
Remove the lobster tails from the water and let them cool slightly. Once cooled, carefully remove the lobster meat from the shells and chop it into bite-sized pieces.
In a small bowl, mix together olive oil, minced garlic, the juice of one lime, salt, and black pepper. Toss the lobster meat in this mixture and set aside.
Prepare the slaw by shredding the red cabbage and grating the carrot. Finely chop the red onion and jalapeño (removing seeds for less heat if desired).
In a separate bowl, combine the cabbage, carrot, red onion, jalapeño, and chopped fresh cilantro. Squeeze the juice of the second lime over the mixture and toss to combine.
Season the slaw with a pinch of salt and pepper, adjusting flavors to taste.
Heat a non-stick pan over medium heat and warm the gluten-free corn tortillas for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a generous amount of lobster meat onto each tortilla, top with a scoop of the lime-cilantro slaw, and add slices of avocado.
Serve immediately, garnished with additional lime wedges and cilantro leaves if desired.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 21.3 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3805 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
