Soak up the end of summer with these incredibly delicious Lobster Tacos with Cilantro Lime Aioli! Between the perfectly cooked lobster meat, creamy cilantro lime aioli and fresh mango salsa, there’s nothing you won’t love about every perfect bite of these tacos. Shake up your dinner routine by serving these bad boys tonight!

Three lobster tacos are placed on a table next to halved limes.


Lobster Tacos with Cilantro Lime Aioli

Fresh, fun, and full of flavor, you’re going to love serving these lobster tacos with cilantro lime aioli! These tacos are the perfect centerpiece for those end of summer dinner parties, or just to switch up your usual weeknight dinner routine with the family. If you’re a lobster lover like I am, you’re going to be head over heels for this delicious combo of flavors with the perfectly cooked lobster meat!

If I’m being totally honest, I don’t think I’ve ever met a lobster dinner I didn’t love. If there’s a lobster dish on the menu, that’s what I’m ordering! With that being said, these lobster tacos are specifically fun to both make and serve because of how unique they are. I’m pretty smitten with homemade Lobster Rolls, but serving that same lobster meat in a tortilla with mango salsa and cilantro lime aioli is just so much more fun than a plain old hot dog bun.

While pretty much every aspect of these tacos is homemade, don’t let that make you nervous. The steps to cooking the lobster, whipping up the aioli and tossing the mango salsa are super simple. While these tacos are pretty impressive to serve at parties, they’re actually a pretty easy dish! Oh, and you should know that if you’re serving these tacos at a larger dinner party, you may want to make a few more tacos than you think you need. While they’re filling, they’re also so full of flavor that you’ll want to go back for more!

A taco is presented on a spotted white plate.

How to Make Them

Start off by preparing the mango salsa –

Stir. In a medium bowl, stir together the mango, bell pepper, onion, jalapeno, cilantro, lime juice and zest.

Store. Cover and refrigerate until ready to use.

Make the creamy aioli –

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

Season. Season with salt and pepper, to taste.

Time to make the tacos! –

Toss. Add the lobster meat to a bowl and drizzle with the lime juice. Toss to coat.

Toast. 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.

Assemble. Place two tortillas on top of one another and about 2 ounces lobster meat in the center. Top with two tablespoons mango salsa and drizzle with 1 tablespoon aioli. Repeat with the remaining tortillas, lobster, salsa and aioli. Garnish with cilantro and fresh cut limes, if desired. Serve immediately, and enjoy!

Half of a lime is placed next to a taco.

How should I prepare the lobster meat?

Your lobster meat needs to be perfectly cooked for these tacos to really be a hit! If the meat is overcooked and rubbery or undercooked and raw, the tacos will be not too tasty. After all, the lobster is the pinnacle of the taco, so you want to really showcase it. Check out all kinds of helpful info on How to Cook Lobster, that way it’s perfect every time!

How long will the mango salsa stay fresh?

The mango salsa is actually a great item to make the day ahead. If you keep it in an airtight container in the refrigerator overnight, it’ll still be tasty and delicious on the tacos the following day! However, I wouldn’t keep the salsa in the refrigerator for too long, otherwise the mango juices will start to seep into the other ingredients a bit too much and take over the other flavors.

A lime is being squeezed over a taco.

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A taco is presented on a spotted white plate.

Get the Recipe: Lobster Tacos with Cilantro Lime Aioli

Yield: 4
Prep Time: 30 minutes
Total Time: 30 minutes
Summer's best dinner, Lobster Tacos with Cilantro Lime Aioli are topped with a refreshing Mango Salsa that's ready in minutes.
5 from 5 votes
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Ingredients

For the Mango Salsa:

  • 1 mango, peeled, seeded and diced
  • 1/2 cup diced red bell pepper
  • 1/4 cup minced red onion
  • 1 jalapeno, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juice and zest

For the Cilantro Lime Aioli:

  • 1/4 cup fresh cilantro, rinsed well and dried
  • 1 lime, juice and zest
  • 1/2 teaspoon ground cumin
  • 1 cup mayonnaise
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground cayenne
  • Pinch kosher salt and fresh ground pepper, to taste

For the Lobster Tacos:

  • 16 ounces cooked lobster meat, chopped
  • 2 teaspoons Lime juice
  • 8 corn tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions 

For the Mango Salsa:

  • In a medium bowl, stir together the mango, bell pepper, onion, jalapeno, cilantro, lime juice and zest.
  • Cover and refrigerate until ready to use.

For the Cilantro Lime Aioli:

  • Add the cilantro, lime juice, zest, cumin, mayonnaise, garlic and cayenne to the bowl of a food processor.
  • Process until smooth.
  • Season with salt and pepper, to taste.

For the tacos:

  • 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 lobster meat in the center.
  • Top with two tablespoons mango salsa and drizzle with 1 tablespoon aioli.
  • Repeat with the remaining tortillas, lobster, salsa and aioli.
  • Garnish with cilantro and fresh cut limes, if desired.
  • Serve immediately.

Notes

Mango Salsa and Cilantro Lime Aioli can be made up to 3 days in advance. Store separately in an airtight container in the refrigerator.
Frozen, thawed lobster meat works well in this recipe but can be watery. Be sure to allow the lobster to drain well before assembling the tacos if using frozen.
Calories: 227kcal, Carbohydrates: 30g, Protein: 23g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 507mg, Potassium: 451mg, Fiber: 5g, Sugar: 2g, Vitamin A: 887IU, Vitamin C: 41mg, Calcium: 160mg, Iron: 2mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American, coastal, new england