Lobster Taco’s

Lobster, slaw, and aioli combine forces to create a culinary performance that's a true sensation!

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Lobster tacos
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Lobster Taco’s

You are going to love my Lobster Tacos with Spicy Slaw and a Cilantro-Lime Aioli – a taste explosion that’ll have your taste buds dancing the cha-cha!

Imagine succulent chunks of lobster, delicately nestled in a warm, perfectly toasted taco shell – it’s like the ocean decided to throw a fiesta in your mouth! But that’s just the beginning – this taco takes a daring twist with a spicy coleslaw that’s hotter than a salsa showdown. Crisp cabbage, fiery peppers, and a hint of secret spices come together to create a slaw that’s not for the faint of heart. It’s like a carnival ride for your taste buds – exhilarating, unexpected, and utterly addicting!

But hold onto your sombrero, because here comes the showstopper – the cilantro-lime aioli that’s like a burst of zesty confetti on your palate. Creamy, dreamy, and with a tang that makes your taste buds do a happy jig, this aioli is the fiesta’s VIP guest. Fresh cilantro and zingy lime create a harmony that’ll have you dipping, dunking, and straight-up drizzling this magical potion over everything in sight.

So, grab your maracas (or just a fork, that works too) and get ready to embark on a taste adventure that’s bold, sassy, and utterly unforgettable. The Lobster Taco with Spicy Coleslaw and Cilantro-Lime Aioli is waiting to take your taste buds on the vacation they’ve been craving – one bite and you’ll be shouting ¡Olé, flavor!

  • Author: Kim Nicholson
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 6-8 1x

Ingredients

Scale

Cilantro Lime Aioli

1/4 cup fresh cilantro, rinsed well and dried

lime, juice, and zest

1/2 teaspoon ground cumin

1/4 cup Greek plain yogurt

1 tablespoon minced garlic

1/2 teaspoon ground cayenne

Pinch kosher salt and fresh ground pepper, to taste

Spicy Coleslaw

1 cup of cabbage shredded, we like Napa and red cabbage, but any cabbage will do

1 red or yellow bell pepper sliced thin

1 lime juiced

1 lemon juiced

1 tsp kosher salt

1 Jalapeno pepper

1/4 cup cilantro chopped

1/4 lb radish chopped

2 tbsp mayonnaise

For the Lobster Tacos:

16 ounces of cooked lobster meat, chopped

2 teaspoons Lime juice

8 corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Add the cilantro, lime juice, zest, cumin, yogurt, garlic, and cayenne to the bowl of a food processor.
Process until smooth.

For the coleslaw, shred cabbage, radish, bell peppers, place in a bowl and add juices and mayonnaise, mix well.
Season with salt and pepper, to taste.
Add the lobster meat to a bowl and drizzle with the lime juice. Toss to coat.
Using a grill or gas range, toast the tortillas for 20 seconds or until slightly charred and softened. If you don’t have a grill or gas range, heat the tortillas according to the package instructions.
Place two tortillas on top of one another and about 2 ounces of lobster meat in the center.
Top with coleslaw and drizzle with 1 tablespoon aioli.
Repeat with the remaining tortillas, lobster, slaw, and aioli.
Garnish with cilantro and fresh-cut limes, if desired.

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Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.