Creamy Tapatio Lobster Tacos

Taco Tuesday not only gives me life, it allows me to come up with the most random and delicious recipes to put in a tortilla, and every Tuesday, I accept the challenge. Ive been craving lobster but just wasn’t sure how I was going to execute this until one Tuesday I decided to make Baja Lobster Tacos with a Tapatio Crema sauce. Watch how simple this gets!


  • 2 lobster tails
  • cilantro
  • corn tortillas
  • cabbage
  • habanero pepper
  • Tapatio hot sauce
  • sour cream
  • 1 mango
  • Tajin seasoning mix
  • 1 lime
  • 1/4 red onion
  • 2oz of tequila (thats just for the lobster, more for you as needed)



  1. On a cutting board, cut open your lobster tails and take out all the meat. you will slice into chunks for the tacos. IMG_2452
  2. In a pan (I used a wok) cook your lobster with 2oz of tequila and seasoning spices like garlic and crushed red peppers.
  3. While that’s cooking, slice your mango into small pieces and sprinkle on some Tajin this will serve as mango salsa and offset the spice for perfect balance. IMG_2454
  4. Once the lobster is done, place it in a medium-large mixing bowl along with sour cream, Tapatio, minced cilantro and red onion.IMG_2456
  5. Mix it up. Add more Tapatio to taste.IMG_2458
  6. Now chop up you cabbage and habanero and more cilantro if desired and get ready to have the best lobster taco’s known on a Tuesday!

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Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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