Lobster Tacos with Brussels Sprout Slaw & Mango Guacamole | Dads That Cook
By Jason Glover
AuthorJason GloverBammm...These lobster tacos are the real deal! The Brussels sprout slaw and mango guacamole make these tacos crazy good, you'll eat them all yourself!
First make the slaw - chop the ends off the Brussels sprouts and peel off the outer layer. Cut in half lengthwise then thinly slice. Mix the sliced Brussels sprouts with the cilantro and lime juice and set aside.
Make the guacamole, if making your own, before warming the lobster.
Warm the oil in a small skillet over a medium-low heat. Finely chop the garlic. Add the garlic to the pan and cook a minute to soften but not brown then add the lobster and cumin, stir and warm through. Don't leave it on the heat any more than about a minute.
Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little hot sauce drizzled on top.
Mix all ingredient into a medium sized bowl using a fork until guacamole is smooth or to your liking. Taste test it to see if it needs more salt, pepper or hot sauce. Serve it up with chips or on your tacos!
Inspired by Carolines Cooking
Ingredients
Directions
First make the slaw - chop the ends off the Brussels sprouts and peel off the outer layer. Cut in half lengthwise then thinly slice. Mix the sliced Brussels sprouts with the cilantro and lime juice and set aside.
Make the guacamole, if making your own, before warming the lobster.
Warm the oil in a small skillet over a medium-low heat. Finely chop the garlic. Add the garlic to the pan and cook a minute to soften but not brown then add the lobster and cumin, stir and warm through. Don't leave it on the heat any more than about a minute.
Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little hot sauce drizzled on top.
Mix all ingredient into a medium sized bowl using a fork until guacamole is smooth or to your liking. Taste test it to see if it needs more salt, pepper or hot sauce. Serve it up with chips or on your tacos!
