Spicy Lobster Diablo Tacos
Chef Nelson's spicy lobster 'diablo' gets its well-balanced heat from a blend of dried New Mexican chilis, chili flakes, garlic, cumin and tomato. The spicy lobster in sautéed to tender perfection, then finished with fresh lemon juice and plated into soft corn tortillas. Finished with fresh cilantro and paired with homemade coleslaw, these will take your Taco Tuesday to another level.
Nutritional facts
Protein
28g
Carbs
45g
Calories
560kcal
Fat
30g
Ingredients
Yellow Bell Pepper, Habanero Peppers, Corn Tortilla, Butter, Carrots, Plum Tomato, Black Pepper, Cilantro, Lobster, Garlic, Sugar, Onion, Kosher Salt, Chile de Arbol, Cabbage, Mayonnaise, Guajillo Chile, Chipotle in Adobo, Lime Juice, Lemon Juice, Green Bell Pepper, Red Cabbage, Red Bell Pepper
Contains milk, eggs, shellfish, soybeans.
Reviews
4.6
Based on 478 reviews
A huge disappointment! Lots of lobster, but it was dried out and a bit fishy. I made two little tacos and I'd had enough. The rest is in the trash. BTW, I ate this on the day that I received it.
Sandra · 08/29/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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