Lobster & Bacon Tacos with Old Bay Crema

Lobster and bacon tacos with old bay crema topped with slaw and avocado.

These tacos filled with sweet, succulent Maine lobster meat, crispy bits of bacon, creamy avocado and finely shredded crunchy cabbage are a new summer favorite of mine.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Servings

Calories 1019kcal

Author Kylie Mazon-Chambers

Ingredients

For the Old Bay crema:

1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon Old Bay® seasoning
1 teaspoon paprika

For the lobster & bacon filling:

1 pound thick-cut bacon
1 pound cooked knuckle and claw Maine lobster meat, roughly chopped
2 tablespoons unsalted butter, melted
8 small corn tortillas, warmed
2 cups finely shredded green cabbage
2 medium Haas avocados, pitted peeled and sliced

US Customary - Metric

Instructions

For the Old Bay crema:

In a medium mixing bowl whisk together the sour cream, mayonnaise, Old Bay, paprika and 2 tablespoons of water until combined. Cover and refrigerate until ready to use.

For the lobster & bacon filling:

Add the bacon to a large non-stick skillet. Heat over medium heat, cooking until the bacon fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate.
In a medium bowl gently mix together the lobster, butter and cooked bacon until combined.
Top each tortilla with a small handful of the cabbage and top with a scoop of the lobster and bacon. Top with slices of avocado and drizzle with the old bay crema. Serve immediately.

Nutrition