Mini Lobster Tacos with Mango Slaw

Mini Lobster Tacos with Mango Slaw
DifficultyBeginner

Succulent lobster meat lightly dressed with lime and herbs, nestled in mini tortillas and topped with a bright, zesty mango slaw. A show-stopping appetizer with a tropical twist.

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Yields6 Servings
Prep Time25 minsCook Time5 minsTotal Time30 mins
For the Lobster Filling
 9 oz cooked lobster meat, chopped (tail/claw/knuckle)
 1 tbsp mayonnaise
 1 tbsp Greek yogurt or sour cream
 Zest and juice of ½ lime
 1 tsp Dijon mustard (optional)
 1 tbsp fresh cilantro or chives, finely chopped
 Salt & black pepper, to taste
For the Mango Slaw
 ½ cup ripe mango, julienned or finely diced
 ½ cup red cabbage, finely shredded
 ¼ cup carrot, grated
 1 tbsp red onion, finely sliced (or pickled red onion)
 Juice of ½ lime
 1 tsp honey
 ½ tsp rice vinegar or white wine vinegar
 Pinch of salt
For the Mini Tacos
 12 mini tortillas (street taco size) or cut 5 regular ones into halves
 Optional: microgreens, extra lime wedges, or hot sauce for garnish
Prepare the Mango Slaw
1

  1. In a bowl, combine:

    • Mango

    • Shredded cabbage

    • Carrot

    • Red onion

  2. Toss with lime juice, honey, vinegar, and salt.

  3. Let sit for 10–15 minutes to lightly pickle and soften.

Make the Lobster Filling
2

  1. In another bowl, mix lobster with:

    • Mayonnaise

    • Yogurt

    • Lime zest & juice

    • Dijon (if using)

    • Fresh herbs

  2. Season to taste with salt and black pepper.

  3. Cover and refrigerate if not using immediately.

Prepare the Tortillas
3

  1. If using mini tortillas, lightly toast on a dry skillet for 30 seconds per side.

  2. Optionally warm and press into a taco holder or muffin tin to give shape as they cool.

  3. Keep warm in foil or a clean towel until ready to assemble.

Assemble the Mini Tacos
4

  1. Spoon a small amount of lobster filling into each mini tortilla.

  2. Top with a spoonful of mango slaw.

  3. Garnish with:

    • Microgreens

    • Extra herbs

    • Lime wedges on the side

    • Drizzle of hot sauce or aioli (optional)

Variations
5

  • Replace lobster with shrimp or crab for accessibility.

  • Add diced avocado or jalapeño for richness and heat.

  • Use lettuce cups instead of tortillas for a lighter, gluten-free version.

Pairing Suggestions
6

  • Wine: Sparkling Rosé, dry Riesling, or Albariño

  • Cocktail: Classic Paloma, mojito, or pineapple-jalapeño margarita

  • NA option: Mango-lime spritzer or iced hibiscus tea

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Ingredients

For the Lobster Filling
 9 oz cooked lobster meat, chopped (tail/claw/knuckle)
 1 tbsp mayonnaise
 1 tbsp Greek yogurt or sour cream
 Zest and juice of ½ lime
 1 tsp Dijon mustard (optional)
 1 tbsp fresh cilantro or chives, finely chopped
 Salt & black pepper, to taste
For the Mango Slaw
 ½ cup ripe mango, julienned or finely diced
 ½ cup red cabbage, finely shredded
 ¼ cup carrot, grated
 1 tbsp red onion, finely sliced (or pickled red onion)
 Juice of ½ lime
 1 tsp honey
 ½ tsp rice vinegar or white wine vinegar
 Pinch of salt
For the Mini Tacos
 12 mini tortillas (street taco size) or cut 5 regular ones into halves
 Optional: microgreens, extra lime wedges, or hot sauce for garnish
Mini Lobster Tacos with Mango Slaw
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