Baja California Style Lobster Street Tacos Recipe

Lobster tails: Fresh, cleaned, and cut into chunks, these are the star of the dish, providing a rich and succulent flavor.

Corn tortillas: These serve as the base for the tacos, offering a slightly sweet and earthy flavor.

Shredded cabbage: Adds a crunchy texture and a fresh, slightly peppery taste to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice, adding a zesty and vibrant flavor.

Chopped cilantro: Provides a fresh, citrusy note that complements the other ingredients.

Lime: Cut into wedges, these are used to add a burst of tangy freshness when squeezed over the tacos.

Sour cream: Adds a creamy, tangy element that balances the flavors of the tacos.

Salt: Enhances the natural flavors of the lobster and other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the lobster.

When grilling lobster tails, ensure they are cooked evenly by flipping them halfway through the grilling process. To prevent the lobster meat from sticking to the grill, lightly oil the grill grates before placing the lobster chunks on them. This will also help achieve those desirable grill marks. Additionally, warming the corn tortillas on the grill not only makes them more pliable but also adds a subtle smoky flavor that complements the lobster beautifully.

• lobster tails - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a good alternative for lobster in tacos.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative and can hold the taco fillings just as well.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness to the tacos.

• pico de gallo - Substitute with salsa: Salsa can offer a similar mix of tomatoes, onions, and spices, adding flavor to the tacos.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor to the tacos.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tanginess as sour cream.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness and can be used as a direct substitute.

• Allow the lobster chunks to cool completely before storing. This helps prevent condensation, which can make the lobster soggy.
• Place the cooled lobster chunks in an airtight container or a resealable plastic bag. For added protection, you can wrap the lobster in aluminum foil before placing it in the container.
• Store the lobster in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place the container in the freezer.
• To freeze the corn tortillas, stack them with a piece of parchment paper between each tortilla to prevent sticking. Place the stack in a resealable plastic bag and remove as much air as possible before sealing.
• Shredded cabbage and pico de gallo are best stored separately in airtight containers in the refrigerator. They should be consumed within 2-3 days for optimal freshness.
• Sour cream should be stored in its original container or transferred to an airtight container. Keep it refrigerated and use within the expiration date.
• Chopped cilantro can be stored in a small airtight container or a resealable plastic bag in the refrigerator. For longer storage, you can freeze the cilantro by placing it in an ice cube tray with a bit of water or olive oil and then transferring the frozen cubes to a resealable plastic bag.
• When ready to reheat, thaw the lobster chunks and corn tortillas in the refrigerator overnight. Reheat the lobster on a grill or in a skillet over medium heat until warmed through. Warm the corn tortillas on a skillet or grill for about 1 minute on each side.
• Assemble the tacos as per the original recipe instructions, ensuring all components are fresh and properly reheated.

• Preheat your oven to 350°F. Wrap the lobster tacos in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• If you prefer using a microwave, place the lobster tacos on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the lobster tacos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until thoroughly warmed.
• To maintain the crispiness of the corn tortillas, you can reheat them separately on a dry skillet over medium-high heat for about 30 seconds on each side before reassembling the tacos.
• If you have an air fryer, preheat it to 350°F. Place the lobster tacos in the basket and heat for about 3-5 minutes, checking frequently to avoid overcooking.

• Grill: Used to cook the lobster chunks and warm the corn tortillas, providing a smoky flavor and char.

• Tongs: Essential for flipping the lobster chunks and tortillas on the grill without burning your hands.

• Cutting board: A clean surface to cut and prepare the lobster tails and other ingredients.

• Knife: Necessary for cutting the lobster tails into chunks and chopping cilantro.

• Mixing bowl: Used to combine and season the lobster chunks with salt and black pepper.

• Measuring spoons: Helps to accurately measure the salt and black pepper for seasoning.

• Serving platter: Ideal for arranging the assembled tacos before serving.

• Spoon: Useful for adding sour cream and pico de gallo to the tacos.

• Lime squeezer: Handy for squeezing lime wedges over the tacos for added flavor.

Pre-cook the lobster: Grill the lobster tails ahead of time and store them in the fridge. This way, you only need to warm them up when assembling the tacos.

Use pre-shredded cabbage: Save time by buying pre-shredded cabbage from the store instead of shredding it yourself.

Ready-made pico de gallo: Purchase pico de gallo from the store to cut down on prep time.

Warm tortillas in bulk: Warm all the corn tortillas at once and keep them wrapped in a clean towel to stay warm.

Prep toppings in advance: Chop the cilantro and prepare the sour cream dollops ahead of time.