Mediterranean Diet Lobster Tacos
Elevate your taco night with these vibrant Mediterranean Diet Lobster Tacos! Featuring succulent grilled lobster tails seasoned with a touch of cayenne pepper and paired with a crisp, lemony salad of cucumber, cherry tomatoes, red onion, and parsley, this recipe combines coastal flavors with Mediterranean-inspired freshness. Crumbled feta cheese adds creamy richness, while baby spinach and warm whole wheat tortillas create the perfect canvas for a wholesome yet indulgent meal. Ready in just 35 minutes, these tacos are both easy to prepare and packed with protein, healthy fats, and vibrant veggies. Perfect for seafood lovers and anyone seeking a Mediterranean twist on taco classics!
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Recipe Information
Ingredients
- 4 pieces lobster tails
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 0.5 cup feta cheese, crumbled
- 8 pieces whole wheat tortillas
- 2 cups baby spinach leaves
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the lobster tails. Use kitchen shears to cut through the shell lengthwise on the belly side, then carefully remove the meat and discard the shell.
Coat the lobster meat with 2 tablespoons of olive oil and season with salt, black pepper, and cayenne pepper.
Preheat a grill or skillet over medium-high heat. Cook the lobster tails for about 3-4 minutes on each side until they are opaque and have grill marks. Remove from heat and let them rest for a couple of minutes, then chop into bite-sized pieces.
In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to make the dressing.
In a large bowl, combine the cucumber, cherry tomatoes, red onion, and parsley. Pour the dressing over the vegetables and toss to combine.
Gently fold in the cooked lobster pieces and crumbled feta cheese into the salad mixture.
To assemble the tacos, warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Place a handful of baby spinach leaves in the center of each tortilla, then spoon the lobster salad mixture on top of the spinach.
Serve the Mediterranean Diet Lobster Tacos immediately, with additional lemon wedges on the side if desired.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 7909 mg | 344% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 24.2 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1650 mg | 127% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3860 mg | 82% | |
*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.
