Lobster Tacos

Name: Lobster Tacos
Ingredients: 4 lobster tails; salt and ground black pepper to taste; 1/4 cup red guajillo chile sauce (such as Herdez(R)); 1 tomato, diced, divided; 3 green onions, chopped; 1/4 cup shredded Colby-Monterey Jack cheese; 8 (6 inch) flour tortillas; 1 small avocado, sliced; 1/2 cup shredded lettuce

9 ingredients

4 steps

Ingredients

4 lobster tails
salt and ground black pepper to taste
1/4 cup red guajillo chile sauce (such as Herdez(R))
1 tomato, diced, divided
3 green onions, chopped
1/4 cup shredded Colby-Monterey Jack cheese
8 (6 inch) flour tortillas
1 small avocado, sliced
1/2 cup shredded lettuce

Directions

1

Preheat a lightly oiled grill pan over medium-high heat.
2

Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3

Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4

Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.