Yield: Makes about 4 large tacos
The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.
This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.
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.
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