Ingredients
- 1 lb. raw lobster meat, cut into 1" pieces
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 T. unsalted sweet butter
- 3/4 c. Avocados From Mexico, mashed
- 2 T. fresh orange juice
- 1 T. grated orange zest
- 1 T. white wine vinegar
- 2 ea. guajillo chiles, seeded, stemmed, and ground into powder (using a spice grinder)
- 3 T. chopped fresh dill
- 2 T. capers, drained
- 2 T. minced red onion
- 4 ea. 5" flour tortillas
- To Garnish:
- 1/2 ea. Avocado From Mexico, halved, pitted, peeled, and cut into 8 slices
- 1 ea. lime, cut into 4 wedges
Instructions
- Season the lobster meat liberally with salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the lobster and cook until pieces are white in the center and fully cooked, about 6 minutes, turning them two or three times. Set the cooked lobster meat aside to cool.
- In a large bowl, combine the mashed avocado, orange juice, orange zest, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the cooled lobster, guajillo powder, dill, capers, and red onion to the avocado mixture, mixing gently with a fork just toss to combine.
- Heat the flour tortillas, using tongs to hold them, one at a time, directly over a gas burner on medium-high heat until brown spots appear, about 1 minute. Place 1 warm tortilla on each of 4 plates. Spoon 1/4 of the lobster and avocado salad onto the center of each tortilla.
- Garnish with 2 pieces of sliced Avocado and a lime wedge. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
