How To Make Union Cantina Lobster Tacos
These lobster tacos inspired by Union Cantina are made with seasoned lobster, avocado, and pico de gallo. Drizzle poblano sour cream for more hints of tang.
Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes
Serves:
Ingredients
- 20ozlobster meat,from 2½ lb Maine lobster, steamed and chilled
- 8corn tortillas
- 8tbsppico de gallo,homemade or store bought
- 4ozavocado,(1 small) diced
- 8tsplime roasted poblano cream
- 1tspold bay seasoning
- cilantro or cilantro micro greens,for garnish
- lime wedges,for serving
For the Lime Roasted Poblano Cream:
- ¼poblano pepper,with seeds, lightly sprayed with oil, roasted in the oven over 350 degrees F for 12 minutes
- 1cuplight sour cream
- 2tbspfresh lime juice
- ¼tspkosher salt,plus ⅛ tsp
- black pepper,to taste
Instructions
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For the Lime roasted poblano cream, place all ingredients in food processor until blended well.
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Season chilled lobster meat with old bay and fresh ground black pepper, to taste.
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Heat the tortillas directly over the flame.
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To assemble, top each tortilla with 1/2 oz avocado, 1 tablespoon pico de gallo, 2 1/2 oz lobster meat, 1 tsp of poblano cream and garnish with cilantro or micro greens.
Nutrition
- Calories: 391.56kcal
- Fat: 16.46g
- Saturated Fat: 7.19g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.29g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 34.02g
- Fiber: 5.62g
- Sugar: 3.47g
- Protein: 29.30g
- Cholesterol: 213.75mg
- Sodium: 827.13mg
- Calcium: 263.70mg
- Potassium: 700.30mg
- Iron: 1.54mg
- Vitamin A: 110.09µg
- Vitamin C: 17.15mg
Want to share your own lobster taco recipe or discuss tips for making this Union Cantina classic at home? Join the conversation in the Recipe Sharing forum!
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