Lobster Tacos With Avocado Salsa Recipe

Name: Lobster Tacos With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato, chopped; 1 ripe avocado, chopped; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 1 1/2 teaspoons minced jalapeno pepper; 3/4 teaspoon salt, divided; 2 tablespoons olive oil; 1/2 cup thinly sliced red onion; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground chili powder; 1/8 teaspoon ground red pepper; 2 cups coarsely chopped cooked lobster meat; 4 (8-inch) flour tortillas; Shredded lettuce, thinly sliced red onion, sour cream

Servings: persons

1 large tomato, chopped
1 ripe avocado, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons minced jalapeno pepper
3/4 teaspoon salt, divided
2 tablespoons olive oil
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/8 teaspoon ground red pepper
2 cups coarsely chopped cooked lobster meat
4 (8-inch) flour tortillas
Shredded lettuce, thinly sliced red onion, sour cream

1
Combine first 6 ingredients and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
2
Heat oil in a large skillet over medium-high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
3
Heat tortillas according to package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa. Serve with lettuce, red onion, and sour cream.
4
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2001 Trimbach Gewurztraminer ($14).

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large tomato, chopped, 1 ripe avocado, chopped, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, and more.

Yes, Lobster Tacos With Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster Tacos With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions