Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.