Lobster Taquitos With Tomatillo Salsa Recipes

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LOBSTER TACOS WITH TOMATILLO SALSA



Lobster Tacos with Tomatillo Salsa image

Provided by Christy Vega

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon saffron
1 pound cooked lobster meat
4 tomatillos, husked, rinsed and chopped
1/4 avocado, sliced
1/2 cup fresh cilantro
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teaspoon canola oil
Eight 6-inch corn or flour tortillas
1 cup shredded Monterey jack cheese
1 white onion, chopped
1/2 bunch cilantro, chopped

Steps:

  • For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
  • Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
  • For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
  • Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.

TAQUITOS WITH SALSA



Taquitos with Salsa image

Our Test Kitchen jazzed up store-boughten quesadilla rolls from the freezer section with a spicy salsa that's a breeze to stir up. Tip: Serve the combo as an appetizer, snack or quick dinner.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 15m

Yield 1 dozen (2-1/2 cups salsa).

Number Of Ingredients 9

2 packages (9 ounces each) frozen steak quesadilla rolls
1 jar (16 ounces) lime-garlic salsa
1 can (10 ounces) diced tomatoes and green chilies, drained
2 green onions, thinly sliced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 teaspoons minced garlic
1/2 teaspoon onion salt
1/2 teaspoon pepper

Steps:

  • Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls.

Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 1229mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA



Grilled Lobster with Lime Butter and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 2 servings

Number Of Ingredients 14

4 tablespoons softened butter
1 un-waxed lime, zested
Salt and freshly ground black pepper
1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
Mango Salsa, recipe follows
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
  • In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
  • Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
  • To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
  • In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

MOJO-MARINATED CHICKEN TACOS WITH TOMATILLO SALSA RECIPE



Mojo-Marinated Chicken Tacos with Tomatillo Salsa Recipe image

Provided by á-168951

Number Of Ingredients 20

Marinade:
Servings: 4 - 6
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeno chile peppers, including seeds
1 tablespoons minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
Salsa:
1 medium yellow onion, cut into 1/2-inch slices
Extra virgin olive oil
10 medium tomatillos, about 1/2 pound total, husked and rinsed
1 small jalapeno chile peppers, tem removed
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

Steps:

  • 1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours. 2. Prepare a two-zone fire for high heat. 3. Lightly brush the onion slices on both side with oil Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6 - 8 minutes, turning once or twice and swapping their positions as need for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings Pour the salsa into a serving bowl. 4. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 - 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and salt, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible. 5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for topping. Serve right away.

LOBSTER TAQUITOS WITH TOMATILLO SALSA RECIPE



Lobster Taquitos With Tomatillo Salsa Recipe image

Provided by á-174942

Number Of Ingredients 25

TAQUITOS:
8 ounces cream cheese
1/3 cup shredded cheddar cheese
1/3 cup shredded jack cheese
1 teaspoon chopped garlic
1 1/2 cups cilantro stems discarded
1 cup chopped red onion
1/3 cup bread crumbs
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 1/2 pounds cooked lobster meat chopped
1/2 cup oil
8 corn tortillas
8 toothpicks
TOMATILLO SALSA:
7 tomatillos peeled, rinsed, and roughly chopped
1/2 large yellow onion diced
1 tablespoon olive oil
1/2 bunch cilantro
1 cup chopped fresh pineapple
1/4 cup brown sugar
1/4 tablespoon cumin
1/4 tablespoon chili powder
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth. To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly. Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa. This recipe yields 18 taquitos.

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