Celebrating Cinco de Mayo with these vibrant coastal tacos. Chipotle lobster filled salad with homemade guacamole, topped with fresh salsa verde served in a warm corn tortilla give off the perfect authentic Mexican street taco feels.

In the spirit of Cinco de Mayo and all the beautiful warm weather ahead, these tacos are just the thing to kick off Spring and early May and of course as today so happens to be a #tacotuesday.

Light and refreshing lobster, smashed avocado and fresh salsa verde a wonderful upgrade from your typical fish taco and also one of the most luxurious indulgent tacos perfect for special occasions like Mother’s Day which is right around the corner and just in time for Cinco de Mayo!

This year Mother’s Day will look a little different and if you’re like us your tradition includes taking your mom out for brunch to her favorite restaurant, spending the day at the spa getting pampered or taking a beautiful stroll through the tulip festival here in our home town. Mother’s Day is the perfect time to splurge and indulge with your mom. Since staying in is the new going out why not cook them a special treat! When we put together this recipe we of course thought of Cinco de Mayo and decided on something simple to make that could feed a small crowd yet feel really special. Lobster tacos are always a treat, this is something you would typically order out a restaurant and certainly look impressive and feel special.

To keep this recipe simple, we purchased packaged steamed lobster claw meat at the market since fresh lobster is not an option right now, this also reduces the cook time and all that is needed is to thaw the meat overnight in the refrigerator. Lobster tails are also a great option for this recipe. It all depends on your budget and comfort level of breaking apart the shell and pulling the meat out. For this recipe we used 2 454g bags of lobster claws which equals out to 2lb of meat and gave us just enough for 6 tacos.

If your able to purchase fresh whole lobster, you can make this ahead of time and chill the lobster salad overnight and have it ready to go when you’re ready to assemble your tacos the next day. The hard part is removing the lobster meat from the claw but after that its as easy as warming the tortillas, smashing the avocados and building your tacos.

To make the filling and topping- all the ingredients need to be combined together in a bowl and mixed well until just combined. That’s it. If you’ve made guacamole before its easy and straightforward. Same goes for the salsa it all comes together in a blender. In just a few minutes with little prep you’ve got 2 delicious sauces.

From start to finish everything should be ready in just about 30 minutes. To serve simply drizzle your salsa verde on top, garnish with some red chilies and fresh cilantro. The flavor combination of these tacos is so amazing and such a great way to celebrate Cinco de Mayo and Mother’s Day! Serve with extra chips and guac on the side and of course your favourite margaritas for a true Cinco de Mayo celebration. Try our mango margs as pictured.

Print Recipe

lobster taco

Celebrating Cinco de Mayo with these vibrant coastal tacos. Chipotle lobster filled salad with homemade guacamole, topped with fresh salsa verde served in a warm corn tortilla give off the perfect authentic Mexican street taco feels.

Prep Time20 minutes mins

Additional Time10 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: Mexican

Keyword: fresh, Healthy, lobster taco, mexican, seafood, taco

Servings: 6

Author: the communal feast

Ingredients

• Lobster salad
• 2 lb. lobster fresh or frozen and de-shelled
• 1/3 cup celery finely chopped
• 1/3 cup red pepper diced
• 1/2 cup mayo
• 1 TBSP chipotle powder
• 1/2 TBSP chili powder
• 1/2 TBSP taragon
• Salt + Pepper to taste
• Guacamole
• 4 large ripe avocados
• 1-2 lime juiced
• 4 cloves of garlic minced
• 1/4 cup chopped red onions
• 2 TSP red chili flakes
• 2 TSP cumin
• 1/4 cup fresh chopped cilantro
• Salt + pepper to taste
• Salsa verde
• 1 cup canned tomatillos drained
• 1 lime juiced
• 1/4 cup cilantro
• 1-2 TBS sour cream
• pepper
• Serve with warm corn tortillas extra chips + guac on the side

Instructions

• Begin by preparing the lobster salad filling: In a large bowl combine all of the lobster salad ingredients and mix to combine. Chill in the refrigerator until ready to assemble.
• Next prepare the guacamole filling: remove the pits and peels from the avocados and add to a mixing bowl. Mash the avocados with a fork into a spreadable consistency. Add the remaining ingredients to the bowl and stir to combine. Taste and adjust as needed.
• To make the salsa verde: in a blender combine the canned tomatillos, lime juice, and cilantro. Blend for 10-20 seconds until smooth. Transfer to a bowl and mix in the sour cream and season with pepper.
• To serve: layer 1 TBS guacamole over the tortillas, top with lobster salad and finish with salsa verde. Optional to garnish with chopped red chilies and cilantro

Notes

These tacos are best enjoyed with the lobster salad being chilled for 10-20 minutes and served with warm tortillas.