Cilantro Lime Lobster Tacos With Spicy Slaw

These cilantro lime lobster tacos have so much flavor and is perfect for the summer! I topped them off with a spicy serrano citrus slaw that is out of this world!

For the lobster I’m using langostino lobster tails. They’re precooked, and already bite sized so it makes prep so much easier.

Just defrost drain and squeeze the excess water from your mini lobster tails, and toss them in a pan with a little butter, lime juice, salt, cumin and paprika for a little extra flavor.

For this slaw I used some cabbage, radish, lime juice and cilantro. Then added a little mayo to the slaw since the creaminess always screams fish taco to me.

Lobster tacos are one of my “treat your self” meals. They’re a little on the luxurious side, but so freaking good.

These cilantro lime lobster tacos are so satisfying to bite into. You have the soft tortilla, then a crisp crunch from the spicy citrus slaw.

It’s definitely a taco you want to make a big batch of. They go down quick and you’ll be grabbing for seconds quickly!

If you’re a lobster fan you’ll want to try out these lobster nachos with the leftovers!

Cilantro Lime Lobster Tacos with Spicy Citrus Slaw

Course: Dinner

Cuisine: Mexican

Keyword: seafood

Prep Time: 20 minutes

Cook Time: 5 minutes

Servings: 6 tacos

Calories: 183kcal

These cilantro lime lobster tacos have so much flavor and is perfect for the summer! I topped them off with a spicy Serrano citrus slaw that is out of this world!

Print Recipe

Ingredients

• 1 lb cooked langostino lobster tails
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 lime
• 1/2 cup chopped cilantro
• 6 corn tortillas

FOR THE SPICY CITRUS SLAW

• 1 cup cabbage shredded
• 1 lime
• 1 lemon
• 1 tsp kosher salt
• 1 Serrano pepper
• 1/4 lb radish chopped
• 2 tbsp mayonnaise

Instructions

MAKE THE SLAW

• If you haven't defrosted your langostino lobster tails yet, you can soak them in lukewarm water at this time. While the tails are defrosting, shred your cabbage and place it in a bowl
• Squeeze lemon and lime juice, add salt and chopped radishes. Stir in mayonnaise. If you want less spicy slaw add in your Serrano pepper now, and place in the fridge. If you want spicier slaw stir in the peppers before serving.

MAKE THE LOBSTER

• Wrap your longastino lobstertails in a paper towel or cheese cloth and lightly wring out any excess water. In a hot pan with olive oil, add longastino lobster tails.
• Squeeze in juice from lime, then stir in cumin and paprika. Cook for about 2-3 minutes. Take off heat and stir in cilantro.
• Add to warm tortillas and top with spicy slaw. Enjoy!

Nutrition

Sodium: 713mg | Calcium: 46mg | Vitamin C: 24mg | Vitamin A: 300IU | Sugar: 2g | Fiber: 3g | Potassium: 181mg | Cholesterol: 96mg | Calories: 183kcal | Saturated Fat: 1g | Fat: 7g | Protein: 14g | Carbohydrates: 17g | Iron: 1mg