Keto Lobster Tacos
Dive into the indulgent flavors of ocean-fresh lobster with these irresistible Keto Lobster Tacos, a low-carb masterpiece perfect for seafood lovers! This elevated dish features tender, buttery lobster meat sautéed with garlic, lemon juice, and paprika, all nestled inside crispy cheddar cheese taco shells that double as a keto-friendly delight. Topped with a zesty avocado-tomato salsa, creamy sour cream, and a garnish of fresh cilantro, these tacos are bursting with vibrant flavors while staying perfectly aligned with your keto lifestyle. Ready in just 35 minutes, this recipe makes entertaining a breeze and showcases a luxurious twist on traditional tacos. Whether you’re hosting guests or treating yourself, Keto Lobster Tacos are the ultimate fusion of indulgence and diet-friendly cooking!
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Recipe Information
Ingredients
- 2 large Lobster tails
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 large Avocado
- 0.25 cup Cilantro
- 1 small Tomato
- 0.5 cup Sour cream
- 1 whole Lime
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the lobster tails in a large pot of boiling water and cook for about 5-6 minutes until the shells are bright red. Remove them and let them cool slightly before removing the meat. Chop the lobster meat into bite-sized pieces.
In a skillet, melt butter over medium heat. Mince the garlic and sauté in the butter until fragrant. Add the lobster meat, lemon juice, paprika, salt, and black pepper. Cook for about 3-4 minutes, stirring occasionally. Remove from heat and set aside.
To make the taco shells, place small mounds (about 1/4 cup) of shredded cheddar cheese onto the prepared baking sheet, spaced a few inches apart. Flatten them gently with a spoon. Bake in the oven for about 5-7 minutes or until the edges are golden brown. Remove the cheese circles and drape them over the side of a bowl or other round object to form a taco shell. Let them cool and harden.
Dice the avocado and tomato. Chop the cilantro. In a small bowl, mix the avocado, tomato, cilantro, and a squeeze of lime juice. Stir well to combine.
Assemble the tacos by placing a portion of the lobster mixture into each cheese shell, then top with the avocado-tomato salsa. Add a dollop of sour cream and garnish with extra cilantro if desired.
Serve fresh and enjoy your Keto Lobster Tacos!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5690 mg | 247% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.3 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2192 mg | 169% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2048 mg | 44% | |
*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.
