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Lobster Tail Tacos with Mango Slaw

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A delicious fusion of grilled lobster tails wrapped in soft tortillas, topped with a vibrant mango slaw—a perfect summer dish.

Ingredients

Scale
  • 2 (4 ounce) lobster tails, raw
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice, fresh
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 ripe mango, diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 8 small corn or flour tortillas

Instructions

  1. Prepare the lobster: Carefully cut the top shell of each lobster tail lengthwise using kitchen shears. Gently pull the meat up and rest it on top of the shell.
  2. Brush the lobster meat: Coat the lobster meat with olive oil, 1 teaspoon lime juice, salt, and pepper.
  3. Cook the lobster: Grill or sauté the lobster tails over medium heat for 4 to 6 minutes per side, until the meat is opaque and firm. Do not overcook.
  4. Remove the meat: Take the lobster meat out of the shell and slice it into bite-sized pieces.
  5. Make the slaw: In a medium bowl, whisk together the mayonnaise, 1 tablespoon lime juice, honey, and 1/4 teaspoon salt for the dressing.
  6. Add ingredients to slaw: Incorporate the shredded cabbage, diced mango, cilantro, and red onion into the dressing. Toss gently until everything is coated.
  7. Warm the tortillas: Prepare the tortillas according to package directions, either on a dry skillet or briefly in the microwave.
  8. Assemble the tacos: Place a portion of the sliced lobster meat onto each warm tortilla. Top generously with the mango slaw. Serve immediately.

Notes

Use fresh ingredients for the best flavor. Adjust the sweetness and acidity of the slaw dressing to taste.

Nutrition

Find it online: https://www.glutenfreez.com/lobster-tail-tacos-with-mango-slaw/