Name: Lobster Tacos with Mango Cucumber Salsa
Total time: 17 min
Ingredients: 2 2 lb Cooked Lobsters (Roughly chopped into small pieces, claws set aside.); 1/2 tsp Smoked Paprika; 1/2 tsp Ground Cumin; 1/4 tsp Cayenne Pepper; 2 tbsp Olive Oil; 2 Ripe Mangos (small, diced); 1/2 Red Onion (finely diced); 1 Jalapeno (seeded and finely diced); 2 Mini Cucumber (small, diced); 2 Limes; Salt (to taste); Pepper (freshly ground, to taste); 12 Fresh Corn Tortillas; 1/2 cup Crumbled Feta

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Lobster Tacos with Mango Cucumber Salsa

Total Time17

Servings: 4

Ingredients

2 2 lb Cooked Lobsters Roughly chopped into small pieces, claws set aside.
1/2 tsp Smoked Paprika
1/2 tsp Ground Cumin
1/4 tsp Cayenne Pepper
2 tbsp Olive Oil
2 Ripe Mangos small, diced
1/2 Red Onion finely diced
1 Jalapeno seeded and finely diced
2 Mini Cucumber small, diced
2 Limes
Salt to taste
Pepper freshly ground, to taste
12 Fresh Corn Tortillas
1/2 cup Crumbled Feta

Instructions

In a large bowl toss together the chopped lobster, claws, spices, juice of one lime and olive oil, mix well. Season with salt and pepper.
In a medium-sized bowl mix together the mango, red onion, jalapeno, cucumber, cilantro, season with the juice of one lime, and salt and pepper to taste.
Heat a large cast-iron pan over medium-high heat. Once hot, individually char the tortillas for about 30 seconds per side until hot and lightly coloured.
To assemble top each warm tortilla with a spoonful of the lobster mixture and then a spoonful mango salsa and sprinkle over the crumbled feta, garnish with more cilantro leaves if desired.