Lobster Tacos with Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fresh avocado salsa paired with pre-cooked lobster meat makes this taco dish flavorful and fail-proof. 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 jalapeño 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 |
Directions:
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 Gewürztraminer ($14).
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