Beer-Battered Lobster Tacos

Name: Beer-Battered Lobster Tacos
Yield: 6
Ingredients: 1 cup all purpose flour; 1 tablespoon paprika; ½ tablespoon garlic powder; ½ tablespoon onion powder; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 1 ⅓ cups light beer; 1 ½ tablespoons Cholula® Hot Sauce; 1 lb raw lobster meat, cut into 1-inch pieces; 2 ½ cups vegetable oil, or as needed; 1 cup shredded green cabbage; 1 cup shredded red cabbage; 3 red radishes, cut into matchsticks; ¼ cup red onion, thinly sliced; ¼ cup mayonnaise; ¼ cup lime juice; ¼ teaspoon kosher salt, plus more to taste; 6 corn tortillas, warmed; 1 avocado, peeled and pitted, sliced into thin half moons; 2 tablespoons fresh cilantro leaves; Cholula® Hot Sauce, for drizzling

Recipe by Ivan Diaz from tasty.co

Lunch

Ingredients

6 servings

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1 cup all purpose flour
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1 tablespoon paprika
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½ tablespoon garlic powder
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½ tablespoon onion powder
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 large egg, lightly beaten
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1 ⅓ cups light beer
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1 ½ tablespoons Cholula® Hot Sauce
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1 lb raw lobster meat, cut into 1-inch pieces
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2 ½ cups vegetable oil, or as needed

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1 cup shredded green cabbage
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1 cup shredded red cabbage
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3 red radishes, cut into matchsticks
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¼ cup red onion, thinly sliced
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¼ cup mayonnaise
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¼ cup lime juice
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¼ teaspoon kosher salt, plus more to taste
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6 corn tortillas, warmed
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1 avocado, peeled and pitted, sliced into thin half moons
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2 tablespoons fresh cilantro leaves
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Cholula® Hot Sauce, for drizzling

Instructions

Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3–4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
Enjoy!