Tacos are my favorite summer dish and being from Maine, Lobster is my favorite crustacean. So obviously when I put them together, I became a very happy person. Try out the recipe and see for yourself! Feel free to swap out lobster with shrimp or fish if you don't have easy (or affordable) access to lobster. I always return from trips home with a few lobsters in my bag :)
Makes: 10 tacos Total time: 2 hours
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/6 cup vegetable oil
- 1/3 cup warm water
Step 1: In a bowl whisk together the flour, salt and baking powder. With an electric beater, while mixing on medium, add in the olive oil and water until it comes together into a smooth dough.
Step 2: Remove from bowl and turn onto a floured surface. Separate into 10 small balls and flatten each with the palm of your hand. Let sit for 10 minutes.
Step 3: With a rolling pin (or wine bottle, whatever is handy!) roll out each of the balls of dough until they are 4-5 inches in diameter and thin.
Step 4: Heat a pan over medium heat until hot. Place one tortilla in the pan and let cook for 45 seconds-1 minute until it starts to form air pockets. Flip and using a spatula press down to get rid of any air bubbles while the second side cooks. After 30-40 seconds remove the tortilla and place in an airtight container. Repeat with the remaining tortillas.
If you want the tortillas crispy, let them sit out after removing from heat. Putting them in an airtight container will keep them softer and pliable.
*You don't have to make tortillas from scratch, I just forgot to buy tortillas and was too lazy to go back down my fifth floor walk-up to get some.
TEQUILA LIME LOBSTER TACOS
- Meat from 2 full lobsters or 4 lobster tails
- 3 tablespoons tequila
- 6 tablespoons lime juice
- 1 avocado, cubed
- 1/4 cup sour cream
- 1 cup shredded purple cabbage
Step 1: In a bowl, mix together the lobster, tequila and 3 tablespoons of lime juice. Cover and place in fridge for 30 minutes
Step 2: In a separate bowl, mix together 1 tablespoon sour cream and 2 tablespoons of lime juice until smooth. Add the cabbage and mix until coated. Place in fridge until you are ready to assemble the tacos.
Step 3: To make the avocado lime crema, mix together the remaining sour cream and lime juice along with 1/4 of the avocado. Mash the avocado until it's smoothly mixed into. It should be completely smooth and a light green color. If the avocado isn't mashing easily, you can also throw it into a blender or food processor.
Step 4: ASSEMBLY: Take a tortilla and place a spoonful of the cabbage mixture on it, followed by lobster and top with avocado and the avocado lime crema.
If you are meal prepping these like I did, I recommend bringing all of the filling (lobster, cabbage, avocado, crema) in one large container and the tortillas separately so they don't get soggy or anything. Then assemble at work and make everyone jealous.