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Lobster Tacos with Warm Scallion Butter
Jenny Shea Rawn
Soft flour tortillas piled with cilantro cole slaw, avocado slices, sweet lobster meat and a warm scallion butter.
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Total Time
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
Calories
569
kcal
Ingredients
1x
2x
3x
14
ounces
pre-shredded coleslaw
no dressing
1/2
bunch
cilantro
chopped
1/4
cup
seasoned rice vinegar
1
bunch
scallions, sliced
4
tablespoons
salted butter
1
avocado, thinly sliced
2 1 1/4
lb
lobsters
cooked, meat plucked from shell and roughly chopped
12
small
flour tortillas
1
lemon
cut into wedges
Instructions
In a large bowl, combine coleslaw, cilantro and rice vinegar. Toss and set aside.
In a medium saute pan, add butter over medium heat until melted.
Add scallions and saute for 1-2 minutes until scallions are fragrant. Remove pan from heat.
Assemble tacos by layering coleslaw, avocado slices and lobster meat atop flour tortillas.
Drizzle each taco with warm scallion butter.
Serve tacos with lemon wedges.
Notes
Note: if everyone is assembling their own tacos, pour scallion butter into a small bowl and have each person drizzle his/her own butter.
Nutrition
Calories:
569
kcal
Carbohydrates:
59
g
Protein:
27
g
Fat:
26
g
Saturated Fat:
10
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
161
mg
Sodium:
1178
mg
Potassium:
819
mg
Fiber:
9
g
Sugar:
8
g
Vitamin A:
658
IU
Vitamin C:
57
mg
Calcium:
244
mg
Iron:
4
mg
Keyword
Lobster Tacos
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