San Diego Lobster Street Tacos with Avocado Aioli and Apple-Radish Slaw

A fresh and decadent dinner or party option! Prepare the lobster, make the aioli and slaw; store in the fridge until you’re ready to assemble and serve.



For the lobster filling

For the avocado aioli

For the apple-radish slaw

To serve


  1. 1. Prepare the lobster filling by chopping the lobster meat and adding it to a large bowl. Season with salt and pepper and squeeze some lime juice on top. Stir to combine. In a pan on medium heat, heat the butter and add the minced garlic. Cook until fragrant, and then add the lobster meat, gently tossing to coat. Transfer the lobster meat back to the bowl.
  2. 2. Make the avocado aioli by combining all ingredients in a separate bowl. Cover with plastic wrap and press down on the wrap (so there is no air between the aioli and the cover) before storing the fridge.
  3. 3. Prepare the slaw by adding the chopped apple and radishes into another (sorry, yes another) bowl. Whisk the lime juice, honey and garlic powder. Pour the dressing over the apple and radish mixture, and stir to coat. Season well with salt and pepper.
  4. 4. Assemble the tacos by warming a tortilla before lightly buttering each side. Place the tortilla on a plate, and top with the lobster filling, the slaw and aioli. Repeat these steps for the remaining tacos.
  5. 5. Garnish with chopped cilantro and serve with lime wedges.


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