Lobster Tacos
Dive into coastal flavors with these sensational Lobster Tacos—tender, smoky grilled lobster meat paired with a zesty lime slaw for a dish that's both luxurious and approachable. Perfectly seasoned with a chili-lime marinade, the lobster tails are grilled to juicy perfection, offering rich, buttery bites in every taco. The crisp, creamy slaw combines fresh cabbage, carrot, cilantro, and a hint of jalapeño for a refreshing crunch that complements the seafood's sweetness. Served on warm, lightly charred flour tortillas, these tacos are an irresistible fusion of bold flavors and textures. Ready in just 45 minutes, Lobster Tacos are the perfect recipe for a gourmet dinner, summer BBQ, or any occasion that calls for a taste of coastal indulgence. Keywords: lobster tacos, seafood recipes, grilled lobster, easy taco recipes, lime slaw, summer recipes.
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Recipe Information
Ingredients
- 4 units lobster tails
- 2 tablespoons olive oil
- 1 unit lime
- 2 cloves garlic cloves
- 1 teaspoon chili powder
- 2 cups cabbage
- 1 unit carrot
- 0.25 cup fresh cilantro
- 0.25 cup mayonnaise
- 8 units flour tortillas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit jalapeno
Instructions
Preheat a grill to medium-high heat.
To prepare the lobster, start by cutting down the back of each tail with kitchen scissors and gently pulling the meat out of the shell. Leave the very end of the tail attached. This will allow the lobster meat to sit beautifully on top of the shell while grilling.
In a small bowl, mix olive oil, the juice of half a lime, minced garlic, and chili powder. Brush this mixture generously onto the lobster meat.
Place the lobster tails shell-side down on the grill. Cover and grill for about 8-10 minutes, basting occasionally with the olive oil mixture, until the lobster meat is opaque and cooked through.
In the meantime, prepare the slaw by slicing the cabbage and grating the carrot. Finely chop the cilantro and combine with cabbage and carrot in a large bowl.
In a small bowl, combine mayonnaise, juice from the remaining lime half, finely diced jalapeno (seeds removed for less heat if desired), salt, and black pepper. Mix until smooth and then toss with the cabbage mixture until well coated.
Warm the flour tortillas on the grill for about 30 seconds on each side or until warm and slightly charred.
To assemble the tacos, divide the grilled lobster meat among the warm tortillas. Top with a generous amount of lime slaw.
Serve immediately with extra lime wedges and cilantro if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 472 mg | 10% | |
*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.
