Lobster Tacos with Cilantro Lime Aioli

A taco is presented on a spotted white plate.

5 from 6 votes

Lobster Tacos with Cilantro Lime Aioli

Summer's best dinner, Lobster Tacos with Cilantro Lime Aioli are topped with a refreshing Mango Salsa that's ready in minutes.

Prep Time30

Total Time30

Course: Dinner, lunch

Cuisine: American, coastal, new england

Servings:

Author: Kellie

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.

Nutrition