Ingredients
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1/4 cup unsalted butter
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2 cloves garlic, minced
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1/2 bunch green onions, thinly sliced, whites and green separated
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2 smoked chipotle peppers (canned), chopped
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1 teaspoon honey
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1 lime, juiced
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Salt, to taste
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Fresh pepper, to taste
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1/2 cup full fat sour cream
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1/4 cup mayonnaise
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28 grams tequila
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1 tablespoon extra-virgin olive oil
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1 cup cilantro leaves, mince stems
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2 lobster tails, peeled and rough chopped
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1/2 pound shrimp, peeled & deveined
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8 corn tortillas
GARNISH
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2 cups thinly sliced iceberg lettuce or cabbage
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1 cup radishes, julienned
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1 avocado, cut into small pieces
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1 jalapeno, thinly sliced
Directions
- 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.
- Add the tequila, chipotle and half the lime juice, touch of honey if desired, and reduce by half.
- Toss in the lobster and shrimp and remove from heat.
- Sauce: In a bowl, mix the sour cream and mayo with the adobo sauce, honey and rest of lime juice. Season and set aside.
- 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.
