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Quick Grilled Lobster Tacos with Avocado Crema and Corn

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

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:

  1. Heat a gas grill to medium high heat.
  2. 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:

  1. Combine all of the ingredients except the sour cream in a small food processor or blender. Blend until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the seafood from the grill and cut into bite sized pieces. Place evenly in the 6 taco shells.

  6. Sprinkle the corn over the seafood and top the lobster tacos with the avocado crema and garnish with cilantro and lime halves.