Avocado Lime Lobster Tacos

Avocado Lime Lobster Tacos

Sweet lobster meat and creamy avocado meet bright lime in a quick, fresh taco.

Total 30 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy, Eggs

Chunks of buttery poached lobster are tossed with a tangy lime dressing and piled into warm corn tortillas with avocado and crunchy slaw. Light yet indulgent, these tacos work well for a summer dinner or a special weeknight treat. The combination of cool, creamy avocado and juicy lobster keeps each bite balanced and fresh.

Ingredients

  • 1 pound cooked lobster meat, chopped
  • 2 tablespoons unsalted butter, melted
  • 2 limes, juiced
  • 1 teaspoon lime zest
  • 2 tablespoons mayonnaise
  • 1 avocado, diced
  • 1/2 cup shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 8 small corn tortillas
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lime wedges, for serving

Method

  1. In a medium bowl, whisk together the melted butter, lime juice, lime zest, and mayonnaise until smooth.

  2. Add the chopped lobster meat to the bowl and gently toss to coat in the lime dressing. Season with salt and pepper, then refrigerate while you prepare the remaining ingredients.

  3. In a small bowl, toss the shredded cabbage with half the cilantro and a squeeze of lime juice.

  4. Warm the corn tortillas in a dry 9-inch skillet over medium heat, about 30 seconds per side, until pliable and lightly charred in spots.

  5. Divide the lobster mixture evenly among the warm tortillas.

  6. Top each taco with diced avocado, the cabbage slaw, sliced red onion, jalapeño, and remaining cilantro.

  7. Serve immediately with lime wedges on the side.

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    Avocado Lime Lobster Tacos

    Chunks of buttery poached lobster are tossed with a tangy lime dressing and piled into warm corn tortillas with avocado and crunchy slaw. Light yet indulgent, these tacos work well for a summer dinner or a special weeknight treat. The combination of cool, creamy avocado and juicy lobster keeps each bite balanced and fresh.

    30 min 4 servings 320 cal

    Ingredients

    • 1 pound cooked lobster meat, chopped
    • 2 tablespoons unsalted butter, melted
    • 2 limes, juiced
    • 1 teaspoon lime zest
    • 2 tablespoons mayonnaise
    • 1 avocado, diced
    • 1/2 cup shredded red cabbage
    • 1/4 cup fresh cilantro, chopped
    • 1/4 cup red onion, thinly sliced
    • 1 jalapeño, thinly sliced
    • 8 small corn tortillas
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 lime wedges, for serving

    Method

    1. 1

      In a medium bowl, whisk together the melted butter, lime juice, lime zest, and mayonnaise until smooth.

    2. 2

      Add the chopped lobster meat to the bowl and gently toss to coat in the lime dressing. Season with salt and pepper, then refrigerate while you prepare the remaining ingredients.

    3. 3

      In a small bowl, toss the shredded cabbage with half the cilantro and a squeeze of lime juice.

    4. 4

      Warm the corn tortillas in a dry 9-inch skillet over medium heat, about 30 seconds per side, until pliable and lightly charred in spots.

    5. 5

      Divide the lobster mixture evenly among the warm tortillas.

    6. 6

      Top each taco with diced avocado, the cabbage slaw, sliced red onion, jalapeño, and remaining cilantro.

    7. 7

      Serve immediately with lime wedges on the side.