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MealDinnerSeafoodTacos & BurritosHigh-FiberLow-SugarHigh-ProteinUnder 1 HourSpecial OccasionStove TopSummerDeep-FryLunchDairy-FreeMexican

Beer-Battered Lobster Tacos

These lobster tacos are the perfect way to shake up your taco game. The crispy beer-battered lobster paired with fresh veggies and tangy lime crema will have your taste buds feeling like they're on a tropical vacation.

Ivan Diaz
Tasty Team
Beer-Battered Lobster Tacos

Ingredients

for 6 tacos

Beer Battered Lobster

  • 1 cup all purpose flour (125 g)
  • 1 tablespoon paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 ⅓ cups light beer (320 mL)
  • 1 ½ tablespoons Cholula® Hot Sauce
  • 1 lb raw lobster meat (425 g), cut into 1-inch pieces
  • 2 ½ cups vegetable oil (600 mL), or as needed

Cabbage Slaw

  • 1 cup shredded green cabbage (100 g)
  • 1 cup shredded red cabbage (100 g)
  • 3 red radishes, cut into matchsticks
  • ¼ cup red onion (45 g), thinly sliced
  • ¼ cup mayonnaise (60 g)
  • ¼ cup lime juice (60 mL)
  • ¼ teaspoon kosher salt, plus more to taste

Assembly

  • 6 corn tortillas, warmed
  • 1 avocado, peeled and pitted, sliced into thin half moons
  • 2 tablespoons fresh cilantro leaves
  • Cholula® Hot Sauce, for drizzling

Nutrition Info

  • Calories 942
  • Fat 84g
  • Carbs 41g
  • Fiber 6g
  • Sugar 3g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
  2. Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
  3. Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
  4. Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
  5. Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3–4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
  6. Enjoy!
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Beer-Battered Lobster Tacos