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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A fresh take on a traditional Mexican dish. Original Source: Better Homes and Gardens Appetizer issue Ingredients:
20 (6 inch) corn tortillas |
1/4 cup cooking oil |
1/2 cup chopped red onion |
2 minced garlic cloves |
1 teaspoon jalapeno pepper (seeded and chopped) |
1 1/2 cups cooked lobster meat |
1 mango (pitted, peeled and finely diced) |
2 tablespoons fresh lime juice |
2 tablespoons fresh cilantro (finely snipped) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 cup avocado dip |
Directions:
1. Cut 3 inch circles from each corn tortilla. In a medium skillet heat the oil over medium heat and fry the rounds for 1 to 2 minutes each; until golden brown, turning once. Remove from oil and drain on paper towel. Heat 1 Tbsp of oil in the skillet. cook onion, jalapeno and garlic over medium heat until onion is tender. Add lobster meat, mango, lime juice, cilantro, salt and pepper. Remove from heat.
2. Spread half of the fried tortillas with avocado dip. Top with lobster mixture. To serve place each lobster-topped avocado round atop a remaining tortilla round.
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