Follow Cookwork on Twitter
Follow Cookwork on Facebook

Avocado from Mexico and Lobster Tacos



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 large fully ripened avocado from Mexico (about 12 oz.)
1 tsp. vegetable oil
1/4 cup onion, chopped
1 garlic clove, chopped (about 1 tsp.)
1 small chile de arbol, stem removed
1/2 cup heavy cream
1/8 - 1/4 tsp. salt
1 tbsp. butter
1 cup 3/4" pieces lobster, cooked
1/2 cup black beans, cooked
3 flour tortillas, 10"
1 tbsp. cilantro, chopped


  1. 1
    Cut avocado lengthwise around middle; remove pit with a knife blade; twist avocado to separate halves; remove skin. Cut one half of avocado into 8 slices and set aside; coarsely chop other half and place in blender.
  2. 2
    In a small saucepan, heat 1/2 tsp. oil. Add 1 tbsp. onion, the garlic and chile. Cook just until garlic begins to brown, 1 minute; add the cream and salt; simmer just until onion is tender, about 3 minutes. Transfer to the blender with the avocado and blend until smooth.
  3. 3
    Heat the butter in a small skillet. Gently sauté the lobster just until hot; transfer to a bowl and keep warm. Heat remaining 1/2 tsp. oil in the same skillet. Add remaining 3 tbsp. onion and sauté until tender. Add beans and 2 tbsp. water; cook just until hot. Remove from heat, mash with a fork.
  4. 4
    With a 4" round cookie cutter, cut 8 rounds from the tacos. Heat the tacos on both sides in a skillet or griddle and arrange on serving plates. Divide black beans onto the tortillas; spread to within 1/2" of the edge. Divide lobster onto tortillas; drizzle chile de arbol sauce over all. Top each taco with a reserved avocado slice and some chopped cilantro.


Author: Chef Sandoval

Spinner Loading