Lobster Tacos with Fennel Slaw and Crushed Potato Chips | PC.ca
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NewLobster Tacos with Fennel Slaw and Crushed Potato Chips

A tray with several tortillas that have PC Lobster Tail Skewers, pickled red onion with a crunchy potato chip topping and herbs.

PC Butter & Lemon Grilling Lobster Tail Skewers

New

Lobster Tacos with Fennel Slaw and Crushed Potato Chips

Tacos are always a win, but lobster tacos with a crunchy potato chip topping? Now that’s just geniu...

Tacos are always a win, but lobster tacos with a crunchy potato chip topping? Now that’s just genius. PC® Butter & Lemon Grilling Lobster Tail Skewers are prepped for you and ready to grill, so you don’t have to worry about the messy business. Whip up the pickled red onion ahead of time to get these tacos in your belly even faster.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 55 mins
  • Serves: 2
  • Dish Type: Canadian, American, Mexican
  • Season: Summer, Fall, Spring
  • Course: Dinner, Lunch
  • Main Ingredient: Lobster
  • Serving Size

    2 tacos

  • Calories

    380

  • Total Carbohydrate

    28 g

  • Total Fat

    24 g

  • Saturated Fat

    7 g

  • Dietary Fibre

    3 g

  • Protein

    13 g

  • Sodium

    720 mg

  • Sugars

    8 g

NewLobster Tacos with Fennel Slaw and Crushed Potato Chips

A tray with several tortillas that have PC Lobster Tail Skewers, pickled red onion with a crunchy potato chip topping and herbs.

PC Butter & Lemon Grilling Lobster Tail Skewers

  • Serving Size

    2 tacos

  • Calories

    380

  • Total Carbohydrate

    28 g

  • Total Fat

    24 g

  • Saturated Fat

    7 g

  • Dietary Fibre

    3 g

  • Protein

    13 g

  • Sodium

    720 mg

  • Sugars

    8 g

How to make

Ingredients

  • Pickled Red Onion:

  • 1

    small red onion, thinly sliced
  • 1/4 cup (60 mL)

    cider vinegar
  • 1-1/2 tsp (7 mL)

    granulated sugar
  • 3/4 tsp (4 mL)

    each coarse salt, black peppercorns and mustard seeds
  • Tacos :

  • Half

    fennel bulb, cored and very thinly sliced
  • 3 tbsp (45 mL)

    mayonnaise
  • 1 tsp (5 mL)

    grated lemon zest
  • 1 tbsp (15 mL)

    fresh lemon juice
  • 1/4 tsp (1 mL)

    granulated sugar
  • Pinch (0.5 mL)

    each salt and black pepper
  • 3 tbsp (45 mL)

    chopped fresh chives, divided
  • 1 pkg (200 g)

    PC Butter & Lemon Grilling Lobster Tail Skewers
  • 4

    PC® Corn Tortillas
  • 4 to 6

    plain thick-cut or kettle-cooked potato chips, lightly crushed

How to make

  • Step 1

    Pickled Red Onion: Pack red onion snugly into 1-cup (250 mL) canning jar with tight-fitting lid. Bring vinegar, 1-1/2 tsp (7 mL) sugar, the coarse salt, peppercorns, mustard seeds and 1/2 cup (125 mL) water to a boil in small saucepan. Carefully pour mixture over red onion; cover with lid and screw on band to seal. Let stand at least 20 minutes. (Make-ahead: Refrigerate for up to 2 weeks.)

  • Step 2

    Tacos: Meanwhile, stir together fennel, mayonnaise, lemon zest and juice, 1/4 tsp (1 mL) sugar, the salt and pepper in bowl. Stir in 2 tbsp (30 mL) chives. Set aside.

  • Step 3

    Preheat grill to medium. Oil grill. Arrange lobster skewers, shell side down, on grill. Cook, lid down, 22 to 24 minutes, turning once, until opaque throughout. Remove lobster meat from shells and skewers. Cut each tail into 4 pieces; keep warm.

  • Step 4

    Grill or pan-fry tortillas over medium-high heat, turning once, until slightly puffed and lightly toasted, 30 seconds to 1 minute. Transfer to serving plates.

  • Step 5

    Top tortillas with fennel mixture and lobster, dividing evenly. Top each with 1 tbsp (15 mL) drained pickled red onions. Sprinkle with remaining 1 tbsp (15 mL) chives and the potato chips, dividing evenly.

  • Try this:

    The leftover pickled red onion will keep in your fridge for up to 2 weeks. Use in salads and sandwiches – you can even use the pickling liquid in salad dressings and savoury cocktails.

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