Lobster and shrimp tacos

By Rodney Bowers
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  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/2 bunch green onions, thinly sliced, whites and green separated
  • 2 smoked chipotle peppers (canned), chopped
  • 1 teaspoon honey
  • 1 lime, juiced
  • Salt, to taste
  • Fresh pepper, to taste
  • 1/2 cup full fat sour cream
  • 1/4 cup mayonnaise
  • 28 grams tequila
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cilantro leaves, mince stems
  • 2 lobster tails, peeled and rough chopped
  • 1/2 pound shrimp, peeled & deveined
  • 8 corn tortillas


  • 2 cups thinly sliced iceberg lettuce or cabbage
  • 1 cup radishes, julienned
  • 1 avocado, cut into small pieces
  • 1 jalapeno, thinly sliced


  1. In a large pan, add the butter, whites of green onion, cilantro stems and garlic and sauté on medium heat until soft with no colour. 
  2. Add the tequila, chipotle and half the lime juice, touch of honey if desired, and reduce by half.
  3. Toss in the lobster and shrimp and remove from heat. 
  4. Sauce: In a bowl, mix the sour cream and mayo with the adobo sauce, honey and rest of lime juice. Season and set aside. 
  5. To assemble, warm the tortillas and top with sour cream-mayo mixture, lettuce, then lobster and shrimp mixture. Garnish with corn salsa, sliced avocado, jalapeño, cilantro leaves and serve. 

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