Lobster Tacos

Ingredients

• 4 lobster tails
• Salt and ground black pepper to taste
• 1/4 cup red guajillo chile sauce (such as Herdez)
• 1 tomato, diced, divided
• 3 green onions, chopped
• 1/4 cup shredded Colby-Monterey Jack cheese
• 8 (6 inch) flour tortillas
• 1 small avocado, sliced
• 1/2 cup shredded lettuce

Directions

Preheat a lightly oiled grill pan over medium-high heat.

Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.

Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.