Ingredients
4
4 servings
- •4 lobster tails
- •salt and ground black pepper to taste
- •0.25 cup red guajillo chile sauce (such as Herdez®)
- •1 tomato, diced, divided
- •3 green onions, chopped
- •0.25 cup shredded Colby-Monterey Jack cheese
- •8 (6 inch) flour tortillas
- •1 small avocado, sliced
- •0.5 cup shredded lettuce
Instructions
- Preheat a lightly oiled grill pan over medium-high heat.
- 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.
- Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 458
- Carbohydrate: 45g
- Fat: 17g
- Fiber: 6g
- Protein: 31g
- Sugar: 5g
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