Lobster Tacos with Chipotle Crema
WHAT YOU NEED
- 1 chipotle pepper in adobo sauce, chopped
- 1/2 cup Cacique® Crema Mexicana
- 2 tablespoons adobo sauce
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 cups fresh corn kernels
- 12 ounces cooked lobster, cubed
- 1/8 teaspoon salt
- 2 teaspoons fresh lime juice
- 8 corn tortillas
- 1 avocado, pitted and sliced
- Cilantro

HOW TO MAKE IT
- In a bowl, combine crema, chipotle pepper, and adobo sauce. Set aside until needed.
- In a large sauté pan, melt butter over medium heat. Add garlic and shallot and sauté until the shallots are translucent, about 3 minutes. Add corn, lobster, and salt and sauté until the lobster is heated through, about 5 minutes. Stir in lime juice. Taste and add additional salt, if needed.
- Heat tortillas in a skillet or comal until slightly golden.
- Once tortillas are warmed, fill each tortilla with lobster and corn mixture and garnish with a few avocado slices, cilantro, and a drizzle of chipotle crema. Serve.