It's Taco Tuesday! What a perfect way to make an "upscale" taco night. You'll be feeling full and fancy!
The great thing about these lobster tacos is most ingredients already prepped for you just chop and assemble! If your short on time then that's definitely a great way to go! I wish I could take all the credit but this recipe is from SkinnyTaste! Feel free to use the left overs for my lobster salad!
Cook Time | Approx. 20 minutes | Servings: 4 (2 tacos) | Calories per serving: ~300 cals
20 oz. steamed and chilled lobster meat
8 corn tortillas
8 tbsp pico de gallo
1 small avocado, diced
8 tsp. roasted poblano cream
1 tsp. cajun seasoning
Cilantro for garnish
For the poblano cream sauce:
1/4 poblano pepper with seeds; roasted in oven at 350 for 12 minutes
1 cup light sour cream
2 tbsp lime juice
1/2 tsp. salt
For the Lime Roasted Poblano Cream place all ingredients in a Food Processor and blend well.
Season the chilled lobster meat with the cajun seasoning.
Place the corn tortillas on a plate in between two damp paper towels, heat in the microwave for 30 seconds.
To assemble top each tortilla with 2 1/2 oz of lobster meat, 1 tbsp Pico do Gallo, 1/2 oz avocado, 1 tsp of poblano cream sauce and garnish with cilantro.