Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)
The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.
Makes about 4 large tacos
For the lobster
One 2 to 2 1⁄2-pound lobster
For the mango salsa
1 cup diced mango
1⁄2 cup chopped red onion
1⁄4 cup chopped cilantro
1⁄2 chopped fresh habañero chile
2 Tbs. lime juice
1⁄4 tsp. salt
Tip: Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.
For the tacos
4 6-inch flour or corn tortillas
Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.
Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.
To make the salsa, simply stir all the ingredients together in a bowl.
Assemble tacos with the salsa and tortillas.
photo: Romulo Yanes
From Book Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner
October 5, 2011