Paleo Lobster Tacos
Dive into a world of flavor with these Paleo Lobster Tacos, a fresh and health-conscious twist on a classic seafood dish. Perfectly tender lobster tails are lightly sautéed in fragrant olive oil with garlic and a squeeze of zesty lime, creating a juicy, flavorful filling. Nestled in crisp lettuce leaves instead of traditional taco shells, these tacos are grain-free and low-carb, making them ideal for paleo, keto, and gluten-free diets. Topped with a refreshing avocado salsa featuring ripe tomatoes, tangy red onion, and a hint of jalapeño heat, each bite bursts with vibrant, nourishing ingredients. Ready in just 35 minutes, this recipe is a go-to for quick weeknight dinners or impressing guests with a healthy yet indulgent seafood meal. Keywords: paleo lobster tacos, grain-free tacos, keto-friendly seafood recipe, healthy taco recipe, avocado salsa tacos.
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Recipe Information
Ingredients
- 4 whole lobster tails
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 whole lime
- 0.25 cup fresh cilantro
- 1 large avocado
- 2 medium roma tomatoes
- 0.5 medium red onion
- 1 small jalapeño
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 8 large lettuce leaves
Instructions
Begin by preparing the lobster tails. Using kitchen scissors, cut the shells down the center to easily remove the meat. Pull out the lobster meat and chop it into bite-sized pieces.
In a medium bowl, combine the lobster meat with 1 tablespoon of olive oil, minced garlic, juice from half a lime, salt, and pepper. Mix well to coat the lobster pieces.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the lobster pieces and sauté for about 5-7 minutes until the lobster is opaque and cooked through. Remove from heat and set aside.
While the lobster is cooking, prepare the toppings. Dice the avocado and tomatoes, and finely chop the red onion and jalapeño. Combine in a mixing bowl and add the remaining lime juice, a pinch of salt, and some freshly chopped cilantro. Mix gently to create a vibrant salsa.
Prepare the taco shells by washing and drying the lettuce leaves carefully. Arrange them on a large serving platter.
To assemble the tacos, place a portion of the cooked lobster into each lettuce leaf. Top with the fresh avocado salsa.
Garnish with additional cilantro leaves if desired and serve immediately. Enjoy these refreshing Paleo Lobster Tacos as a healthier alternative to traditional tacos!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 9.0 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2736 mg | 58% | |
*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.
