Low Carb Lobster Tacos

Elevate your taco night with these irresistible Low Carb Lobster Tacos—packed with juicy, tender lobster meat and vibrant flavors, all wrapped in crisp romaine lettuce for a guilt-free meal. Perfect for a light yet indulgent dish, this recipe features succulent lobster tails marinated in a zesty blend of lime, garlic, paprika, and cumin, then quickly sautéed to perfection. Topped with a creamy avocado-lime crema and a refreshing cabbage slaw spiked with jalapeño and cilantro, each bite bursts with freshness and spice. Ideal for anyone following a low-carb or keto-friendly diet, these tacos are as nutritious as they are delicious. Ready in just 40 minutes, they’re perfect for impressing guests or treating yourself to a gourmet weeknight dinner.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Lobster tails
• 2 tablespoons Olive oil
• 1 whole Lime
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Paprika
• 0.5 teaspoons Cumin
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 medium Avocado
• 2 tablespoons Sour cream
• 1 cup Cabbage slaw mix
• 0.25 cup Cilantro
• 1 small Jalapeno
• 8 leaves Romaine lettuce leaves

Directions

Step 1

Start by preparing the lobster tails. Bring a pot of water to a boil and cook the lobster tails for 5-7 minutes until they turn bright red. Remove from water and let cool slightly.

Step 2

Once the lobster tails are cool enough to handle, use kitchen shears to cut open the shells and extract the meat. Chop the lobster meat into bite-sized pieces and set aside.

Step 3

In a medium bowl, combine the olive oil, juice of half a lime, garlic powder, paprika, cumin, salt, and black pepper. Add the lobster meat to the mixture and stir until well-coated. Set aside to marinate for 10 minutes.

Step 4

Meanwhile, prepare the avocado crema by mashing the avocado in a small bowl. Add sour cream and juice from the remaining lime half; mix until smooth. Adjust seasoning with salt and pepper if needed.

Step 5

Finely chop the cilantro and slice the jalapeno thinly, adding them to the cabbage slaw mix. Toss to combine.

Step 6

Heat a non-stick skillet over medium heat. Add the marinated lobster pieces and sauté for 3-4 minutes until just cooked through.

Step 7

To assemble the tacos, take a romaine lettuce leaf and place a spoonful of lobster in the center. Add some slaw on top and drizzle with avocado crema.

Step 8

Garnish with additional cilantro if desired and serve immediately.

Nutrition Facts

Serving size	(896.4g)

Amount per serving	% Daily Value*
Calories	946.7

Total Fat 59.0g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 260.0mg	0%
Sodium 2686.3mg	0%
Total Carbohydrate 41.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 10.9g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 479.2mg	0%
Iron 5.4mg	0%
Potassium 2124.6mg	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: 54.9%

Protein: 28.0%

Carbs: 17.1%