Charcoal tacos (Spanish – taco al carbon) – typical snack for texas-mexican food, or simply tex-mex. Filling for such tacos is cooked on an open fire. Fry on charcoal grilled lobster and wrap its meat with cheese and green onions in tortilla corn tortillas. Serve appetizer with tomato salsa and pepper chipotle, which will give tacos a spicy, sweet, tangy taste with a smoky note. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lobster tacos
- Lobster weighing 1.3 kg., Scalded with boiling water and cut along in half
- Rapeseed oil
- 3 feathers of green onions (green and light green parts), thinly chopped
- 8 corn tortillas with a diameter of 15 cm., Previously wrap in foil and grill
- 1.5 tbsp. grated cheese
Yellow tomato and chipotle salsa
- Juice and zest of 2 limes
- 1 tbsp. l chopped chipotle pepper in adobo sauce
- 2 tsp honey
- 1/4 Art. olive oil
- 3 yellow tomatoes, cut in half, peeled and diced
- Half a small red onion, finely chopped
- 1/4 Art. chopped cilantro and a little more to serve
Recipes with similar ingredients: tortilla, lobster, tomatoes, pepper chipotle in adobo sauce, green onion, cheese, red onion, cilantro, honey
Recipe preparation:
- Salsa: in a medium-sized bowl, whisk the juice and lime zest, chipotle, honey and olive oil. Add the tomatoes onion, cilantro and mix. Salt and pepper to taste.
- Preheat the grill to high heat. Lubricate the lobster meat with a small amount of rapeseed oil, salt and pepper over to taste. Put the lobster on the grill with the meaty side and fry for 5 minutes until lightly charred. Then get out meat from the shell and chop coarsely. Transfer the lobster meat to a bowl, add green onions and mix.
- Spread the tortillas on a flat surface and sprinkle evenly their grated cheese. Top with a few spoons of meat in the center lobster. Roll the tortillas, grease the top with oil and fry on grill butter down for about 1 minute. Oil the other side and flip. Fry until charred lattice prints appear, and until the cheese starts to melt. Put tortillas on a serving dish and sprinkle with cilantro.
