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Lobster Tacos

Lobster Tacos


"Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside."
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27 m servings 458 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a lightly oiled grill pan over medium-high heat.
  2. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
  3. Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
  4. Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.


  • Cook's Note:
  • Serve on corn tortillas if you prefer.

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Really delicious. Found small lobster tails on sale so I splurged on a couple. This comes together very quickly . The guajillo sauce is my very favorite of the Herdez sauces so I was happy to ...

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