Lobster Tacos

Put a gourmet twist on your favorite Mexican dish with a serving of these buttery lobster tacos with mango salsa! In just 20 minutes, tender, sweet lobster is cooked in a chili-lime butter sauce and then piled onto a soft, warm tortilla with your favorite toppings. Taco night never tasted so good.

Course Main Dishes

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 297kcal

Author Amanda McGrory-Dixon

Equipment

Large skillet
Foil

Ingredients

8 tortillas corn or flour
1 cup salted butter
½ teaspoon chili powder
2 cups cooked lobster meat
1 lime juiced
Desired toppings such as mango salsa, crema, avocado, lettuce, etc.

Instructions

Wrap the tortillas tightly in foil. Place in a 350-degree oven for 10 minutes to warm. Remove after 10 minutes. The foil will keep the tortillas warm.
Melt the butter in a large skillet over medium heat. Stir in chili powder.
Add the cooked lobster to the skillet. Stir to coat the lobster in butter. Cook just until the lobster heats through. This should only take a few minutes. Turn off the heat once the lobster warms and sprinkle lime juice on top.
Fill the warm tortillas with lobster and desired toppings. Enjoy!

Video

Notes

Both corn and flour tortillas work here. Feel free to use which tortilla you prefer or even a mix of both.
Don’t let the tortillas warm for more than 10 minutes. They can turn hard if they overcook. If you happen to start the tortillas early, just keep them wrapped tightly in foil. The foil will keep them warm just fine.
I used lime juice to keep with the taco theme, and it works perfectly with lobster. But I’d you prefer lemon with your lobster, you’re more than welcome to substitute the lime juice.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition