Lobster Tacos

Ingredients

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

Instructions

1. Preheat a lightly oiled grill pan over medium high heat.
2. 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.
3. Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 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.