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Lobster Tacos

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Recipe Summary Lobster Tacos

Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.

Ingredients | The Taco Stand Miami Instagram

4 lobster tails

salt and ground black pepper to taste

¼ cup red guajillo chile sauce (such as Herdez®)

1 tomato, diced, divided

3 green onions, chopped

¼ cup shredded Colby-Monterey Jack cheese

8 (6 inch) flour tortillas

1 small avocado, sliced

½ cup shredded lettuce

Directions

Preheat a lightly oiled grill pan over medium-high heat.

Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.

Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

Serve on corn tortillas if you prefer.

Info | The Taco Stand Miami Instagram

prep: 20 mins cook: 7 mins total: 27 mins Servings: 4 Yield: 8 tacos

TAG : Lobster Tacos

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