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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
420
Fat
14g
Ingredients
Yellow Bell Pepper, Habanero Peppers, Corn Tortilla, Butter, Carrots, Red Onion, Plum Tomato, Black Pepper, Cilantro, Lobster, Garlic, Sugar, Onion, Kosher Salt, Chile de Arbol, White Vinegar, Cabbage, Guajillo Chile, Chipotle in Adobo, Lemon Juice, Green Bell Pepper, Red Bell Pepper
Reviews
4.4
Based on 490 reviews
Nicolette Stepakoff · 04/23/25
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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 Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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