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.
Tasty Team
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min

Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
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 1061
- Fat 92g
- Carbs 40g
- Fiber 6g
- Sugar 3g
- Protein 19g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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