Keto Lobster Tacos

Indulge in the ultimate low-carb fiesta with these irresistible Keto Lobster Tacos! Perfectly tender, buttery lobster meat is sautéed with garlic, paprika, and a splash of zesty lemon juice, creating a luxurious filling that’s all about flavor. The standout feature? Crispy, golden cheddar cheese taco shells that are baked to perfection, adding a satisfying crunch while keeping this recipe 100% keto-friendly. Topped with a refreshing avocado-tomato salsa and a dollop of creamy sour cream, these tacos strike the perfect balance between rich and fresh. Ready in just 35 minutes, these seafood delights are ideal for an elegant dinner or a fun taco night. Treat yourself to a guilt-free, decadent meal with these gluten-free, carb-conscious tacos that are bursting with flavor in every bite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large Lobster tails
• 2 tablespoons Butter
• 2 cloves Garlic
• 1 tablespoon Lemon juice
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Shredded cheddar cheese
• 1 large Avocado
• 0.25 cup Cilantro
• 1 small Tomato
• 0.5 cup Sour cream
• 1 whole Lime

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Place the lobster tails in a large pot of boiling water and cook for about 5-6 minutes until the shells are bright red. Remove them and let them cool slightly before removing the meat. Chop the lobster meat into bite-sized pieces.

Step 3

In a skillet, melt butter over medium heat. Mince the garlic and sauté in the butter until fragrant. Add the lobster meat, lemon juice, paprika, salt, and black pepper. Cook for about 3-4 minutes, stirring occasionally. Remove from heat and set aside.

Step 4

To make the taco shells, place small mounds (about 1/4 cup) of shredded cheddar cheese onto the prepared baking sheet, spaced a few inches apart. Flatten them gently with a spoon. Bake in the oven for about 5-7 minutes or until the edges are golden brown. Remove the cheese circles and drape them over the side of a bowl or other round object to form a taco shell. Let them cool and harden.

Step 5

Dice the avocado and tomato. Chop the cilantro. In a small bowl, mix the avocado, tomato, cilantro, and a squeeze of lime juice. Stir well to combine.

Step 6

Assemble the tacos by placing a portion of the lobster mixture into each cheese shell, then top with the avocado-tomato salsa. Add a dollop of sour cream and garnish with extra cilantro if desired.

Step 7

Serve fresh and enjoy your Keto Lobster Tacos!

Nutrition Facts

Serving size	(1156.7g)

Amount per serving	% Daily Value*
Calories	2114.4

Total Fat 152.7g	0%
Saturated Fat 81.6g	0%
Polyunsaturated Fat 4.5g
Cholesterol 707.5mg	0%
Sodium 5689.9mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 18.3g
Protein 147.8g	0%

Vitamin D 4.5IU	0%
Calcium 2191.8mg	0%
Iron 3.3mg	0%
Potassium 2048.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 27.2%

Carbs: 9.6%