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Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

Romulo Yanes

Yield: Makes about 4 large tacos

Servings: 2

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.


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

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.


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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