Lobster Tacos with Toasted Sweet Corn
Indulge in the delightful experience of Lobster Tacos with Toasted Sweet Corn, where sweet lobster meat meets a zesty mix of garlic, lime, and chile butter. This vibrant dish is perfect for any occasion, from casual taco nights to elegant gatherings. Each taco is filled with juicy lobster, roasted poblano peppers, and fresh Colorado sweet corn, all wrapped in warm tortillas and topped with creamy avocado. These tacos not only burst with flavor but also offer a fresh, nutritious option that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 6 Tablespoons Unsalted Butter (divided)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chimayo Chile Powder (or ancho)
- 1/2 Lime (juiced)
- 1/2 pound Cooked Lobster Meat (pulled into chunks)
- 2 cups Fresh Sweet Corn (cut from cob; about three ears)
- 2 medium Poblano Peppers (roasted and chopped)
- 8 Yellow Corn Tortillas (warmed)
- 1 cup Muenster Cheese (grated)
- 1 Avocado (cut into chunks)
Instructions
- Roast the poblano peppers until charred; steam in a bag for easy peeling.
- Melt 4 tablespoons of butter; mix in garlic powder, chile powder, and lime juice. Toss with lobster meat.
- In a skillet, sauté sweet corn in remaining butter until browned.
- Warm tortillas in a damp paper towel in the microwave.
- Assemble tacos: layer cheese, corn, roasted poblanos, avocado, and lobster mixture on tortillas.
- Serve immediately with lime wedges.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg