Ingredients:

  • 1 lb (450g) langostino lobster tails, cooked and peeled
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) cayenne pepper
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) sea salt
  • 8 small corn tortillas
  • 1 cup (150g) diced mango
  • 1 cup (150g) diced pineapple
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • Zest and juice of 1 lime
  • ¼ cup (15g) fresh cilantro, chopped
  • Salt, to taste

Instructions:

  1. Combine diced mango, pineapple, red onion, jalapeño, lime zest, lime juice, and cilantro in a mixing bowl. Season with salt to taste and let rest in the refrigerator for 10 minutes.
  2. In a sauté pan, heat olive oil over medium heat. Add the cooked langostino, smoked paprika, cayenne pepper, garlic powder, and sea salt. Sauté gently for 3-5 minutes until heated through and fragrant.
  3. In another skillet, warm corn tortillas over medium heat for about 30 seconds on each side until pliable.
  4. Place a generous portion of the sautéed langostino on each tortilla. Top with a spoonful of citrus salsa. Serve immediately.