If you are looking for a really simple and healthy dinner that is luxurious yet perfect for a family dinner, you have stopped at the right blog. Quick Grilled Lobster Tacos with Avocado Crema and Corn will make you a star. Not that you weren’t already!
Grab a few frozen rock lobster tails from Kroger, brush them with a little bit of olive oil and enjoy a really special taco Tuesday (or any other day). If you don’t want to use lobster you can follow the recipe in exactly the same way with some shrimp. But think about how different your tacos will be using lobster and you don’t need very much to make 6 lobster tacos with a generous amount of filling.
Summer corn is still smiling at me every time I see it, so there had to be fresh corn in my quick grilled lobster tacos. And, don’t bother cooking the corn, because its freshness adds brightness to the tacos in terms of color, texture and taste.
The avocado crema is very easy to make—just a few pulses of a food processor and voila! You have a creamy smooth but rich topping for the beautiful lobster tacos. They looked so good I took 37 photos of them but I promise you don’t have to see them all.
Labor Day has come and gone, but there is still plenty of goodness to go around. So grill out, pretend every night is an outdoor summer party and don’t even think about winter coats, hats and mittens. Deny, deny and deny some more. Drink margaritas, eat dinner at sunset and hang on to that slow life for just a few weeks more.
Quick Grilled Lobster Tacos with Avocado Crema and Corn
Ingredients
For the grilled seafood:
- 3 lobster tails split in half lengthwise or 24 medium shrimp, peeled
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¾ teaspoon cayenne pepper
- 1 teaspoon cumin
- ½ teaspoon curry powder
- 1 tablespoon sugar
- 1 teaspoon coriander
- ¾ teaspoon sea salt
For the avocado crema:
- 2 avocados
- juice of two limes
- ½ cilantro leaves
- ½ teaspoon salt
- ½ cup sour cream reduced or full fat
- 6 medium corn tortillas
- 1 cup fresh corn kernels
- additional limes and cilantro for garnish
Instructions
For the grilled lobster:
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Heat a gas grill to medium high heat.
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In a medium bowl, toss the lobster tails or peeled shrimp with the oil and the spices. Before grilling the seafood, make the avocado crema.
For the avocado crema:
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Combine all of the ingredients except the sour cream in a small food processor or blender. Blend until smooth.
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Add the sour cream and pulse just until combined. You don’t want to over process the sour cream or it will become too runny.
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Grill the corn tortillas until they are just crisp but not too brown. Gently fold them in half while still pliable and stand them on their bottoms while you grill the seafood.
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Place the split lobster tails or shrimp on the grill. Grill on one side for 5 minutes. Turn over and grill for 3-4 minutes until cooked through. If the lobster tails are large, this might take another 5-7 minutes.
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Remove the seafood from the grill and cut into bite sized pieces. Place evenly in the 6 taco shells.
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Sprinkle the corn over the seafood and top the lobster tacos with the avocado crema and garnish with cilantro and lime halves.