Description
Lobster Roll Street Tacos are the perfect fusion of coastal indulgence and street food fun. Featuring tender lobster, zesty slaw, and warm tortillas, they’re quick to make and unforgettable in flavor.
Ingredients
- Lobster Meat: 1 lb (cooked and chopped into bite-sized pieces)
- Mayonnaise: 1/4 cup
- Lemon Juice: 1 tbsp (freshly squeezed)
- Celery: 1 stalk (finely diced)
- Chives: 2 tbsp (finely chopped)
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Corn Tortillas: 8 small
- Red Cabbage: 1 cup (shredded)
- Carrots: 1/2 cup (julienned)
- Apple Cider Vinegar: 1 tbsp
- Honey: 1 tsp
- Olive Oil: 1 tbsp
Instructions
- Preheat Your Equipment: Warm a skillet or griddle over medium heat for tortillas.
- Combine Ingredients: In a bowl, mix lobster meat, mayonnaise, lemon juice, celery, chives, salt, and pepper. Gently fold until combined.
- Prepare Your Cooking Vessel: Toast the tortillas on the skillet for 30 seconds per side until warm and slightly charred.
- Assemble the Dish: Top each tortilla with a spoonful of the lobster mixture.
- Cook to Perfection: No additional cooking required here—let the warm tortilla cradle the cool, creamy filling.
- Finishing Touches: Top with cabbage slaw made by mixing cabbage, carrots, vinegar, honey, and olive oil.
- Serve and Enjoy: Serve immediately with lime wedges and optional fresh herbs on top.
Notes
- Use fresh lobster for best texture and flavor.
- Chill the lobster mix for 15 minutes before assembling for enhanced taste.
- Toast tortillas directly over flame for a smoky kick.
- Don’t overdress the lobster—let its flavor shine.