• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Mini Lobster Taco with Mango Salsa

    The best part of a mini taco is that you get to have more than one! In these tasty tacos, lobster meat is tossed with Meyer lemon juice and creme fraiche before getting topped with a sweet and spicy mango salsa.


    Ingredients
    For the Mango Salsa
    1
    mango, peeled and diced
    1/2
    avocado, diced
    1/4
    red onion, chopped
    1/2
    jalapeño pepper, chopped
    2
    tablespoons
    Chopped Cilantro
    *
    lime juice, to taste
    *
    kosher salt, to taste
    For the Taco Shells
    3
    cups
    corn oil
    16
    corn tortillas
    For the Lobster Salad
    1
    pound
    diced cooked lobster meat
    3
    ounces
    crème friache
    1
    Meyer lemon, juiced
    *
    kosher salt, to taste
    Directions
    To make the mango salsa, mix all ingredients in a bowl and chill for 10 to 20 minutes to allow the flavors to blend.
    For the taco shells, heat the corn oil to 375F. Use a 3 1/2-inch cookie cutter to cut the corn tortilla into small rounds.
    Using a stainless steel taco mold, fry the tortilla until crispy golden brown. Set aside.
    To make the lobster filling, mix all the ingredients together until combined.
    Fill tortilla shell first with lobster salad, then top with mango salsa.

    The base number of servings for this recipe is 4
    OK

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