Baja Lobster Tacos Recipes

LOBSTER TACOS

Steps:

• Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
• Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
• Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
• Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
• Meanwhile, melt the butter in a little pot. When the lobster is ready, remove it from the shells and cut into bite-sized pieces. Put the lobster in a bowl and toss with the melted butter.
• Mix the lobster with the salpicon, add it to tortillas and have at it!

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.

BAJA FISH TACOS

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA

Steps:

• Prepare an outdoor grill on medium to high heat.
• Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
• Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
• In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
• Yield: about 3 cups of salsa

LOBSTER TACOS

Steps:

• For the crunchy tortillas: Bring oil to 375 degrees F.
• Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
• For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
• For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
• For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
• Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
• For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
• Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

LOBSTER TACOS

Steps:

• Preheat a lightly oiled grill pan over medium-high heat.
• Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
• Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
• Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

PUERTO NUEVO-STYLE LOBSTER TACOS

Steps:

• Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.
• Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.
• Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.
• Test-kitchen Tip:
• Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.

CLASSIC BAJA-STYLE FISH TACOS

Steps:

• Make the Batter:.
• Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
• Transfer to a bowl and let stand, covered for 1 hour.
• Make the Sauce:.
• Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
• Fry the Fish:.
• Put a rack in middle of oven and preheat oven to 350°F.
• Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
• Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
• Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
• Repeat with the remaining fish (returning oil to 350 °F between batches).
• Set pan of oil aside.
• Heat the Tortillas and Refry The Fish:.
• Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
• Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
• With a slotted spoon, transfer to paper towels to drain again.
• To Serve:.
• Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
• Serve with lime and salsa on the side.

BAJA SHRIMP TACOS

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.