Ingredients:

  • 1 lb lobster tails, shelled and cut into 1-inch chunks
  • 3 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup fresh mango, finely diced
  • 1/4 cup red onion, minced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1/4 tsp salt
  • 8 small (6-inch) corn tortillas
  • 2 tbsp butter
  • 1 avocado, sliced

Instructions:

  1. In a small bowl, whisk together the melted butter, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the lobster chunks in this mixture until fully coated and let sit for 5 minutes to infuse.
  2. Heat a charcoal grill or cast iron skillet over high heat until it begins to smoke. Place lobster chunks in a single layer and sear for 2–3 minutes per side without moving them until a mahogany-colored crust forms. Remove immediately.
  3. Wipe the skillet or use a separate griddle. Melt 2 tablespoons of butter and toast corn tortillas for 30 seconds per side until pliable and lightly browned.
  4. In a medium bowl, combine the diced mango, minced red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir until well combined and set aside.
  5. Place a portion of charred lobster in each tortilla. Top with mango-lime salsa and a slice of avocado. Serve immediately with a squeeze of fresh lime.