Grilled Lobster And Shrimp Tacos Food

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SHRIMP TACOS



Shrimp Tacos image

Make a zesty coleslaw to top these grilled shrimp tacos.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

  • Preheat an outdoor grill or grill pan over high heat.
  • Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
  • Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
  • Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE



Rubio's Baja Grill Lobster Taco Recipe image

What's not to love, lobster, guacamole, salsa in a taco? Yum. This recipe is courtesy of Rubio's Baja Grill.

Provided by Iron Woman

Categories     Mexican

Time 12m

Yield 1 serving(s)

Number Of Ingredients 9

3/4 ounce salsa fresca
1 1/2 ounces lobster meat
1/2 ounce guacamole
3/4 ounce shredded cabbage
1 fresh corn tortilla
1 slice lime
1/4 cup yogurt
1/4 cup mayonnaise
1/4 cup salsa

Steps:

  • Marinate lobster in salsa for an hour to two.
  • Stir fry lobster in a skillet or wok for two to three minutes.
  • In a separate pan, heat the tortilla.
  • To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
  • Fold over, garnish with lime slice, and serve.

Nutrition Facts : Calories 381.6, Fat 22.8, SaturatedFat 4.4, Cholesterol 65.6, Sodium 981.1, Carbohydrate 33.1, Fiber 3, Sugar 9.6, Protein 13.7

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