Lobster Tacos with Chipotle Aioli
Lobster salad in corn tortillas with a red cabbage slaw and a chipotle aioli.
Ingredients
- 1½ pounds cooked lobster meat, chopped in half inch pieces
- ¼ cup minced red onion
- ¼ cup lemon juice
- ¼ cup minced celery
- ¼ cup mayonnaise
- ⅛ tsp. black pepper
- 8 corn tortillas
- ½ cup cilantro leaves
For the Red Cabbage Slaw:
- 2 cups red cabbage, shredded
- 1 tbsp. lemon juice
- 2 tsp. honey
For the Chipotle Aioli:
- 2 tbsp. chipotle peppers in adobo sauce, minced
- ½ cup mayonnaise
Instructions
- Begin by making the lobster salad: In a bowl mix together the lobster, lemon juice, red onion, celery, mayonnaise, pepper, and celery. Cover and chill for two hours.
- Meanwhile, make the Red Cabbage Slaw: Combine all the ingredients in a bowl and chill until serving.
- Also, make the Chipotle Aioli: Simply combine the chipotles and the mayonnaise.
- Right before serving, heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
- Spread each tortilla with some aioli. Add lobster salad, cabbage slaw, and cilantro leaves to each taco and serve.
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