Gluten-Free Lobster Tacos

Dive into a coastal-inspired feast with these delectable Gluten-Free Lobster Tacos, a fresh and vibrant twist on taco night. Sweet, tender lobster meat is infused with a zesty lime-garlic marinade, perfectly paired with a crunchy, tangy slaw made from red cabbage, carrots, and jalapeños for just the right amount of heat. Nestled in warm, gluten-free corn tortillas and topped with creamy avocado slices, these tacos offer a delightful balance of flavors and textures. With only 20 minutes of prep and 10 minutes of cooking time, this recipe is an easy yet luxurious option for seafood lovers seeking a gluten-free meal packed with bold, refreshing flavors. Ideal for weeknight dinners or special occasions, these tacos are best served with extra lime wedges and fresh cilantro for a finishing touch.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces lobster tails
• 8 pieces gluten-free corn tortillas
• 2 pieces ripe avocado
• 1 cup red cabbage
• 1 medium carrot
• 2 pieces lime
• 0.5 cup fresh cilantro
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 piece jalapeño
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup red onion

Directions

Step 1

Begin by preparing the lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for about 5-6 minutes, or until the shells are bright red and the meat is opaque.

Step 2

Remove the lobster tails from the water and let them cool slightly. Once cooled, carefully remove the lobster meat from the shells and chop it into bite-sized pieces.

Step 3

In a small bowl, mix together olive oil, minced garlic, the juice of one lime, salt, and black pepper. Toss the lobster meat in this mixture and set aside.

Step 4

Prepare the slaw by shredding the red cabbage and grating the carrot. Finely chop the red onion and jalapeño (removing seeds for less heat if desired).

Step 5

In a separate bowl, combine the cabbage, carrot, red onion, jalapeño, and chopped fresh cilantro. Squeeze the juice of the second lime over the mixture and toss to combine.

Step 6

Season the slaw with a pinch of salt and pepper, adjusting flavors to taste.

Step 7

Heat a non-stick pan over medium heat and warm the gluten-free corn tortillas for about 30 seconds on each side, or until pliable.

Step 8

To assemble the tacos, place a generous amount of lobster meat onto each tortilla, top with a scoop of the lime-cilantro slaw, and add slices of avocado.

Step 9

Serve immediately, garnished with additional lime wedges and cilantro leaves if desired.

Nutrition Facts

Serving size	1738.2 grams (1738.2g)

Amount per serving	% Daily Value*
Calories	2412

Total Fat 95.00g	122%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 2.70g
Cholesterol 496mg	165%
Sodium 5351mg	233%
Total Carbohydrate 264.70g	96%
Dietary Fiber 54.90g	196%
Total Sugars 21.30g
Protein 152.20g	304%

Vitamin D 0IU	0%
Calcium 998mg	77%
Iron 10mg	54%
Potassium 3805mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 24.1%

Carbs: 42.0%