Simple but tasty menu Baja Lobster Tacos :: Tasty Recipes

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Baja Lobster Tacos

"Delicious Ensenada-fashion tacos made with the maximum not noted Mexican aspect: simplicity. Forget about the cheese, the cream, and something else not protected in the recipe. Enjoy the lobster tacos with a facet of Mexican purple or white rice."

Ingredients :

Guacamole:
2 large Hass avocados
1 small Roma tomato, seeded and diced
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped onion
1 tablespoon chopped sparkling cilantro
1 tablespoon clean lime juice
salt to taste
Tacos:
2 tablespoons butter, melted
1 tablespoon olive oil
1 clove garlic, minced
salt and ground black pepper to taste
four lobster tails
8 flour tortillas

Instructions :

Prep : 20M	Cook : 4M	Ready in : 30M

Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set apart even as making ready the tacos.
Preheat a forged iron grill pan over medium warmth.
Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
Split lobster tails lengthwise with a massive knife and brush flesh facet of tail with butter combination. Cook until grill marks display, approximately 6 minutes. Flip lobster tails and prepare dinner for 2 mins extra.
In the interim, heat a griddle over medium warmness until hot. Cook tortillas at the griddle for approximately 1 minute on each aspect.
Pull lobster meat from shells and reduce into 1/2-inch portions. Spread 1 heaping tablespoon of guacamole within the middle of every warm tortilla and pinnacle with the lobster meat.

Notes :

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