Summer's best dinner, Lobster Tacos with Cilantro Lime Aioli are topped with a refreshing Mango Salsa that's ready in minutes.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: American, coastal, new england
Keyword: lobster tacos, taco
Servings: 4
Calories: 227kcal
Author: Kellie
Ingredients
For the Mango Salsa:
1mangopeeled, seeded and diced
1/2cupdiced red bell pepper
1/4cupminced red onion
1jalapenoseeded and minced
1/4cupchopped fresh cilantro
1limejuice and zest
For the Cilantro Lime Aioli:
1/4cupfresh cilantrorinsed well and dried
1limejuice and zest
1/2teaspoonground cumin
1cupmayonnaise
1tablespoonminced garlic
1/2teaspoonground cayenne
Pinchkosher salt and fresh ground pepperto taste
For the Lobster Tacos:
16ouncescooked lobster meatchopped
2teaspoonsLime juice
8corn tortillas
Fresh cilantrofor garnish
Lime wedgesfor 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.