Tag Archives: tacos

Shrimp Tacos

shrimp tacos


¼ c. olive oil

1 clove garlic, minced

2 T. red onion, diced

1 jalapeno pepper, seeded and diced

1 lb. shrimp, peeled and deveined

¼ c. cilantro, diced

1 ripe mango, peeled, seeded and cut in small cubes

¼ head of cabbage, shredded

8 flour tortillas


Wrap tortillas in aluminum foil and place in oven preheated to 300 degrees F. In a large skillet, add oil and heat until it just begins to simmer (do not overheat!) Sauté garlic until tender and translucent, about 1-2 minutes. Add shrimp and toss with wooden spoon until opaque. Remove from heat and toss with cilantro, onions and jalapeno peppers.. To assemble, place cabbage on each tortilla, top with a large tablespoon of shrimp, add mango cubes and serve. Optional garnishes: guacamole, sour cream or plain, non-fat Greek yogurt, Sriracha.  Serves 4.

Lobster Tacos with Chipotle Cream

These lobster tacos make great appetizers with taco shells made from won ton wrappers! You can make them full size as well for a meal using regular corn tortillas.


Lobster salad

4 Lobster tails, steamed

1 stalk celery, diced

1 c. chipotle cream

Freshly-ground black pepper, to taste

Chipotle Cream

½ c. sour cream

½ c. mayonnaise

3 t. chipotle pepper, canned in adobo sauce, seeded and chopped

1/2 teaspoon ground cumin

1 Tablespoon fresh cilantro, chopped


2 ripe avocadoes

2 t. lemon juice

½ medium onion, diced

¼ t. garlic salt

2 T. mayonnaise

Shredded lettuce

1 package won ton wrappers

Vegetable oil for frying


To make chipotle cream: Combine all ingredients in a small bowl and whisk until smooth.

To make lobster salad: Cut open the lobster shells with a sharp knife and remove the lobster meat. Cut the lobster meat into bite-sized chunks. Place in a medium bowl and add celery, 1 c. chipotle cream and black pepper to taste. Stir to combine.

To make guacamole: Halve avocadoes, remove seed and use a spoon to scoop out the pulp. Place in a small bowl and mash with a fork. Add lemon juice, onion, garlic salt, and mayonnaise. Set aside.

Using a 2-inch round cookie cutter or the bottom of a glass, cut the won ton wrappers into circles. Heat vegetable oil for frying. Place the won ton rounds into the oil, 2-3 at a time. Using two forks, gently fold them in half in the oil and allow to cook for 6-8 seconds. Remove and drain. Continue folding and frying the rest of the won ton wrappers. To assemble: Place a small amount of shredded lettuce in the won ton “taco shell.” Add a generous tablespoon of lobster salad. On a plate, place four small mounds of guacamole (about 1 T. each). Set the lobster tacos onto each mound to keep it upright and serve. Makes 30 appetizers.