The Chef

Restaurants

Meals

Drinks

Restaurants›Hacienda de Mesilla›Lobster Tacos Recipe

Lobster Tacos Recipe

Inspired by Hacienda de Mesilla

Time30m

Serves3

Three mini grilled lobster & fish tacos with pico de gallo, avocado crema, & brussels sprout bacon medley.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Taco Filling

1 cup Lobster meat

1 cup White fish fillets (like cod or tilapia)

2 tbs olive oil

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp black pepper

Pico de Gallo

1 cup Tomatoes, diced

1 1/4 Red onion, diced

1 tbs Cilantro, chopped

1 to taste Jalapeño, minced

1 tbs ReaLime juice

Avocado Crema

1 whole Avocado, ripe

1 1/2 Sour cream

1 tbs ReaLime juice

1 to taste Celtic sea salt

Brussels Sprout Bacon Medley

2 cups Brussels sprouts, thinly sliced

4 slices Bacon, chopped

1 tbs olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Taco Assembly

6 pieces Mini corn tortillas

Method

Preparation

1

Prepare the Lobster and Fish

In a bowl, combine lobster meat and fish fillets. Drizzle with olive oil, lime juice, salt, and black pepper. Toss to coat. Grill on medium heat until cooked through, about 5-7 minutes.

2

Make the Pico de Gallo

In a mixing bowl, combine diced tomatoes, red onion, cilantro, jalapeño, and lime juice. Mix well and set aside.

3

Prepare the Avocado Crema

In a blender, combine ripe avocado, sour cream, lime juice, and salt. Blend until smooth and creamy. Set aside.

4

Cook the Brussels Sprout Bacon Medley

In a skillet, cook chopped bacon until crispy. Add thinly sliced Brussels sprouts, olive oil, salt, and pepper. Sauté until Brussels sprouts are tender and slightly caramelized, about 5-8 minutes.

Assembly

5

Assemble the Tacos

Warm the mini corn tortillas on the grill or in a skillet. Fill each tortilla with the grilled lobster and fish mixture, top with pico de gallo, Brussels sprout bacon medley, and drizzle with avocado crema. Serve immediately.