A fresh avocado salsa paired with pre-cooked lobster meat makes this taco dish flavorful and fail-proof.
1 large tomato, chopped
1 ripe avocado, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon salt, divided
2 tablespoons olive oil
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/8 teaspoon ground red pepper
2 cups coarsely chopped cooked lobster meat
4 (8-inch) flour tortillas
Shredded lettuce, thinly sliced red onion, sour cream
How to Make It
Combine first 6 ingredients and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
Heat oil in a large skillet over medium-high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa. Serve with lettuce, red onion, and sour cream.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2001 Trimbach Gewürztraminer ($14).