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Lobster Tacos with Brussels Sprout Slaw & Mango Guacamole

Lobster Tacos with Brussels Sprout Slaw & Mango Guacamole

Lobster Tacos with Brussels Sprout Slaw & Mango Guacamole | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Bammm...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!

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Yields1 Serving
Prep Time20 minsCook Time2 minsTotal Time22 mins

Lobsters
 5 oz Brussels sprouts ( about 6 )
 3 tbsp cilantro
 2 tbsp lime juice
 ½ tbsp vegetable oil
 1 clove garlic , chopped
 ½ lb lobster tail meat, cooked
 ¼ tsp cumin
 6 small-sized tortillas
 6 tbsp guacamole
 hot sauce
Mango Guacamole
 3 avocados, ripe , seeded
 ½ red onion, fine chopped
 2 limes juiced
 3 tbsp cilantro, chopped
 kosher salt, cracked pepper to taste
 1 mango, seeded, peeled and cut to small cubes
 Tapatio, or your preferred hot sauce

Tacos
1

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.

2

Make the guacamole, if making your own, before warming the lobster.

3

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.

4

Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little hot sauce drizzled on top.

Mango Guacamole
5

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!

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Inspired by Carolines Cooking

Ingredients

Lobsters
 5 oz Brussels sprouts ( about 6 )
 3 tbsp cilantro
 2 tbsp lime juice
 ½ tbsp vegetable oil
 1 clove garlic , chopped
 ½ lb lobster tail meat, cooked
 ¼ tsp cumin
 6 small-sized tortillas
 6 tbsp guacamole
 hot sauce
Mango Guacamole
 3 avocados, ripe , seeded
 ½ red onion, fine chopped
 2 limes juiced
 3 tbsp cilantro, chopped
 kosher salt, cracked pepper to taste
 1 mango, seeded, peeled and cut to small cubes
 Tapatio, or your preferred hot sauce

Directions

Tacos
1

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.

2

Make the guacamole, if making your own, before warming the lobster.

3

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.

4

Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little hot sauce drizzled on top.

Mango Guacamole
5

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!

Lobster Tacos with Brussels Sprout Slaw & Mango Guacamole

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