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Lobster Tacos with Mango Slaw

Yankel Polak

Yankel Polak

June 17, 2021
Lobster Tacos with Mango Slaw on a plate
Clock icon

5 min

Total

Protein icon

Fish / Seafood

Protein

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Ingredients

  • 1 package ButcherBox lobster tails

    thawed and deshelled. (You can replace lobster tails with cold cracked lobster, as well.)

  • flour tortillas

  • 2 tablespoons butter

    melted

  • kosher salt

  • freshly ground black pepper

Mango Slaw

  • ¼ of a head red cabbage

  • 2 mangoes

  • ½ white onion

  • olive oil

  • rice vinegar

  • kosher salt

  • black pepper

  • 1 pinch fresh cilantro

Basil Aioli

  • 1/2 cup mayonnaise

  • 1 bunch basil

    pureed

  • 1/2 lemon

    juiced

Step By Step

Instructions

1
Thaw frozen lobster tails and remove meat from the shells. (You can also use thawed cold-cracked lobster as well for this recipe.)
2
Heat grill or griddle to medium-high.
3
Put lobster meat on griddle with some butter and cook for about 10 minutes.
4
Warm tortillas and add whole pieces of lobster or chop up lobster into small pieces. Either way works great. (Or, try both!)

For Mango and Red Cabbage Slaw

1
Slice red cabbage as thin as possible.
2
Cut mango in thin slices as well, to match red cabbage.
3
Cut onion in half and then slice as thin as possible.
4
Chop cilantro.
5
Mix ingredients. Add salt and a pinch of black pepper
6
Add olive oil and rice vinegar, mix together, and let it marinate while you cook lobster.

For Basil Aioli

1
In a small dish, combine mayonnaise, salt, pepper, and rice vinegar.
2
Chop a few leaves of basil and mix all the ingredients together.
3
Enjoy some delicious lobster tacos!

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