Low Carb Lobster Tacos
Elevate your taco night with these irresistible Low Carb Lobster Tacos! Perfectly cooked, tender lobster tails are marinated in a zesty blend of lime, garlic, paprika, and cumin, then sautéed to perfection for maximum flavor. Nestled in crisp romaine lettuce leaves, these low-carb beauties are topped with a vibrant cabbage slaw infused with fresh cilantro and jalapeño for a refreshing crunch. A dollop of creamy, tangy avocado crema ties it all together, creating a dish that's light yet satisfyingly indulgent. Ready in just 40 minutes, this recipe is perfect for a healthy weeknight dinner or an impressive addition to your next gathering. Bursting with fresh flavors and high in protein, these gluten-free, keto-friendly lobster tacos are a must-try for seafood lovers.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 2 tablespoons Olive oil
- 1 whole Lime
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.5 teaspoons Cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 medium Avocado
- 2 tablespoons Sour cream
- 1 cup Cabbage slaw mix
- 0.25 cup Cilantro
- 1 small Jalapeno
- 8 leaves Romaine lettuce leaves
Instructions
Start by preparing the lobster tails. Bring a pot of water to a boil and cook the lobster tails for 5-7 minutes until they turn bright red. Remove from water and let cool slightly.
Once the lobster tails are cool enough to handle, use kitchen shears to cut open the shells and extract the meat. Chop the lobster meat into bite-sized pieces and set aside.
In a medium bowl, combine the olive oil, juice of half a lime, garlic powder, paprika, cumin, salt, and black pepper. Add the lobster meat to the mixture and stir until well-coated. Set aside to marinate for 10 minutes.
Meanwhile, prepare the avocado crema by mashing the avocado in a small bowl. Add sour cream and juice from the remaining lime half; mix until smooth. Adjust seasoning with salt and pepper if needed.
Finely chop the cilantro and slice the jalapeno thinly, adding them to the cabbage slaw mix. Toss to combine.
Heat a non-stick skillet over medium heat. Add the marinated lobster pieces and sauté for 3-4 minutes until just cooked through.
To assemble the tacos, take a romaine lettuce leaf and place a spoonful of lobster in the center. Add some slaw on top and drizzle with avocado crema.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 10.9 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2125 mg | 45% | |
*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.
