San Diego Lobster Street Tacos


For the lobster filling

  • 3/4 lb lobster meat (from the seafood counter. You can also use whole steamed lobster, but takes a bit longer to prepare)
  • 2 tablespoons unsalted butter
  • 2 cloves minced garlic
  • Squeeze of lime juice
  • Salt and pepper
  • For the avocado aioli
  • 1 large avocado, mashed
  • Juice of one lime
  • 2 tablespoons mayonnaise
  • Salt and pepper

For the apple-radish slaw

  • 1 large green apple, cut into matchsticks
  • 1 bunch of radishes (about 11 radishes), cut into matchsticks
  • Juice of one lime
  • 1/4 teaspoon garlic powder
  • 1 teaspoon honey
  • Salt and pepper

To serve

  • 6 fresh flour tortillas*
  • Chopped cilantro
  • Lime wedges


  1. Prepare the lobster filling by chopping the lobster meat and adding it to a large bowl. Season with salt and pepper and squeeze some lime juice on top. Stir to combine. In a pan on medium heat, heat the butter and add the minced garlic. Cook until fragrant, and then add the lobster meat, gently tossing to coat. Transfer the lobster meat back to the bowl.
  2. Make the avocado aioli by combining all ingredients in a separate bowl. Cover with plastic wrap and press down on the wrap (so there is no air between the aioli and the cover) before storing the fridge.
  3. Prepare the slaw by adding the chopped apple and radishes into another (sorry, yes another) bowl. Whisk the lime juice, honey and garlic powder. Pour the dressing over the apple and radish mixture, and stir to coat. Season well with salt and pepper.
  4. Assemble the tacos by warming a tortilla before lightly buttering each side. Place the tortilla on a plate, and top with the lobster filling, the slaw and aioli. Repeat these steps for the remaining tacos.
  5. Garnish with chopped cilantro and serve with lime wedges.