Ingredients
\n2\u00a0large tomato, chopped $
\n2 ripe avocado, chopped $
\n1\/2 cup finely chopped red onion
\n2 tablespoons chopped fresh cilantro –\u00a0or more \ud83d\ude42
\n1.5 tablespoon fresh lime juice
\n1 1\/2 teaspoons minced jalape\u00f1o pepper
\n3\/4 teaspoon salt, divided<\/p>\n
2 tablespoons olive oil
\n1\/2 cup thinly sliced red onion
\n2 garlic cloves, minced
\n1\/2 teaspoon ground cumin
\n1\/2 teaspoon ground chili powder
\n1\/8 teaspoon ground red pepper
\n2 cups coarsely chopped cooked lobster meat
\n4 (8-inch) flour tortillas
\nShredded lettuce, thinly sliced red onion, sour cream
\nPreparation<\/p>\n
Combine first 6 ingredients and 1\/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.<\/p>\n
Heat oil in a large skillet over medium-high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1\/4 teaspoon salt; cook 1 minute or until thoroughly heated.<\/p>\n
Heat tortillas according to package directions. Top each tortilla with 1\/2 cup lobster mixture and 1\/2 cup avocado salsa. Serve with lettuce, red onion, and sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2\u00a0large tomato, chopped $ 2 ripe avocado, chopped $ 1\/2 cup finely chopped red onion 2 tablespoons chopped fresh cilantro –\u00a0or more \ud83d\ude42 1.5 tablespoon fresh lime juice 1 1\/2 teaspoons minced jalape\u00f1o pepper 3\/4 teaspoon salt, divided 2 tablespoons olive oil 1\/2 cup thinly sliced red onion 2 garlic cloves, minced 1\/2 teaspoon […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[29,47,40],"tags":[48,42],"class_list":["post-779","post","type-post","status-publish","format-standard","hentry","category-bermudafoodie-2","category-lobster","category-mexican","tag-lobster","tag-mexican"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p82n0m-cz","jetpack-related-posts":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=779"}],"version-history":[{"count":1,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/779\/revisions"}],"predecessor-version":[{"id":780,"href":"https:\/\/ronspencer.com\/index.php?rest_route=\/wp\/v2\/posts\/779\/revisions\/780"}],"wp:attachment":[{"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ronspencer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}