Go Back
–+ servings

Easy Lobster Tacos with Charred Poblano Crema Recipe

This easy food recipe for lobster tacos features succulent lobster tails, charred poblano crema, and vibrant mango salsa for a fresh, flavorful meal. Perfect for a quick yet indulgent dinner, this recipe balances smoky, creamy, and tangy flavors with minimal preparation time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Light Main Course
Cuisine Mexican-Inspired
Servings 4

Equipment

  • Heat-proof tongs
  • Skillet
  • Food processor or blender

Ingredients
  

Poblano Crema:

  • 1 poblano pepper
  • 1 cup full-fat plain Greek yogurt
  • Juice of 1 lime
  • Kosher salt to taste

Lobster Tacos:

  • 4 lobster tails halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 cup shredded fontina cheese
  • 12 to 16 corn tortillas warmed
  • 1 avocado sliced, for serving

Mango Salsa:

  • 1 mango peeled and chopped
  • 1 cup yellow cherry tomatoes halved
  • 1 jalapeño pepper seeded and chopped
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • Kosher salt to taste

Instructions
 

Prepare the Crema:

  • Char the poblano pepper over a high flame using heat-proof tongs until blackened all over, about 3–5 minutes. Place in a bowl, cover, and let steam for 10 minutes. Peel, discard the charred skin, seeds, and stem.
  • Blend the roasted poblano, Greek yogurt, lime juice, 2 tablespoons of water, and a pinch of salt until smooth. Add more water to thin, if needed.

Prepare the Lobster Tails:

  • Heat a skillet over medium-high heat. Rub the lobster tails with olive oil and place them cut-side down in the skillet. Cook until golden, about 3–5 minutes. Flip and cook for another 5 minutes, until shells turn bright red. Let cool, then remove the shells and chop the meat.

Prepare the Mango Salsa:

  • Combine mango, cherry tomatoes, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well. Refrigerate until ready to use.

Assemble the Tacos:

  • Distribute shredded cheese among half the tortillas. Top each with another tortilla, forming a quesadilla. Heat in a skillet until the cheese melts.
  • Fill the cheesy tortillas with lobster meat, mango salsa, and avocado slices. Drizzle with poblano crema before serving.

Notes

  • Use pre-shelled lobster tails for a quicker option.
  • The poblano crema can be made a day in advance and stored in the refrigerator.
  • Substitute shrimp or fish if lobster is unavailable.
Keyword Charred poblano crema tacos, Easy Food Recipes, Easy lobster taco recipe, Lobster dinner ideas, Mango salsa seafood tacos, Quick seafood tacos
Tried this recipe?Let us know how it was!