Lobster Tacos With Black Beans And Salad Recipe

PLATO FUERTE / ENTREE

1. 1

   Marinate Lobster

   In a bowl, place the lobster tails cut into chunks. Add 2 tablespoons olive oil, 2 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and marinate 15-20 minutes.

2. 2

   Sauté Lobster

   Heat a heavy skillet over medium-high heat. Add a drizzle of olive oil. Add marinated lobster pieces and sear 2-3 minutes per side until just opaque. Remove from heat.

3. 3

   Warm Tortillas

   Warm corn tortillas on a dry skillet or griddle for about 20-30 seconds per side; wrap in a clean towel to keep warm.

4. 4

   Make Black Beans

   In a medium saucepan, heat 1 tablespoon olive oil. Sauté 1/2 onion, and 2 minced garlic cloves until translucent. Stir in cumin and chili powder. Add 2 cups cooked black beans and 1 tablespoon lime juice. Mash a portion of the beans for a rustic texture. Simmer 5-7 minutes and season with 1/2 teaspoon salt.

5. 5

   Prepare Salad

   In a large bowl, combine shredded red cabbage (2 cups) and mixed greens (2 cups) with sliced radishes (4). In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons lime juice and a pinch of salt and pepper; toss with the greens. Slice avocado (1) and set aside for serving.

6. 6

   Assemble Tacos

   Fill each tortilla with a generous spoonful of beans, top with lobster, then add the salad mixture and avocado slices. Garnish with cilantro and serve with lime wedges.