Lobster Tacos with Avocado Lime Crema and Pico De Gallo

Servings: 4


  • 1 large tomato, diced
  • ½ cup onion, minced
  • 1 jalapeno, half minced and half sliced
  • ¼ cup cilantro, chopped, divided plus garnish
  • Juice of 2 limes, divided plus garnish
  • ½ tsp salt, divided
  • 1 small package coleslaw mix, about 2 cups
  • 2 tbsp green onions, chopped
  • 1 avocado
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tsp chili powder
  • Juice of 2 limes, divided
  • 1 tbsp honey
  • 8 corn tortillas
  • Olive oil
  • 2 cups cooked lobster, shelled, chopped
  • ½ cup feta


In a small bowl, prepare pico de gallo by combining tomato, onion, minced jalapeno, 2 tbsp cilantro, juice of 1 lime and ¼ tsp salt. Set aside.

In a medium bowl, mix together coleslaw, 2 tbsp cilantro and green onions. Set aside.

In a blender or food processor, blend together avocado, sour cream, mayonnaise, chili powder, juice of 1 lime, honey and remaining salt until smooth. Add half of this mixture to the coleslaw and stir.

In a skillet over high heat, toast tortillas on each side in olive oil until blistered, then store on a plate under a wet paper towel to steam.

Assemble each taco by layering 1/8th of the lobster, coleslaw mix, pico de gallo, feta, cilantro and jalapeno and drizzle crema on top.


Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.