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Langostino Tacos
While I was looking for wild caught fish that’s easy to deal with at Costco the other day, I ran across Langostino “Lobster Tails”. Lobster? Not really, but they do taste like miniature lobster tails. And after searching “what is langostino” in Wikipedia, let’s just say – they taste delicious but I still really have no idea what they are. My only three stipulations with fish and seafood are – it’s not tilapia, it’s not farm raised, and it tastes good. So as long as it meets those requirements, who really cares what it is…right? So whether they’re squat lobsters or shrimp or prawns or cray fish like the interwebs say they are – who knows? We DO know they taste amazing any way you’d like to prepare them. I chose tacos but they’d also be delicious with a little butter and sea salt as an appetizer alongside a flavorful focaccia and roasted garlic, or cold on top of a salad, or baked in a creamy seafood dish or simmered in a seafood stew. They’re relatively inexpensive for a large bag and they’re individually frozen which means you can take just the amount you need and keep the rest in the freezer for another time.
Langostino Tacos
*Makes 4 Large Tacos or 8 Small Tacos
**Go Here for my Grain Free Spinach Tortilla Recipe
For The Sauce:
2 Cups of Fresh Cilantro, stems removed
4 Whole Green Onions
1/2 of an Avocado
2 Garlic Cloves
3/4 teaspoon of Celtic Sea Salt
Juice of 2 Limes
1 Tablespoon of Apple Cider Vinegar
1/4 Cup of Extra Virgin Olive Oil
2 teaspoons of Coconut Sugar
1/8 Cup of Water
Place all ingredients in a blender or nutribullet and blend until smooth. Refrigerate. You’ll likely have extra sauce left over – it goes great on top of salads, baked potatoes, and with chicken. The next night, I used it as a sauce for cole slaw with a little of Primal Kitchen’s dairy free caesar dressing and it got rave reviews.
For The Toppings:
1 Large Carrot Peeled, then sliced with the peeler into long strips
4 Large Radishes, sliced thinly
1 Cup of Red Cabbage, thinly sliced
1 Cup of Baby Spinach Leaves, stems removed
1/2 Cup of Red Onion, thinly sliced
2 Avocados, thinly sliced
Prepare toppings and set aside or refrigerate. Wait until you’re ready to serve the tacos to slice the avocados.
For The Langostino:
4 Cups of Langostino, thawed and patted dry
1/4 Cup of Avocado Oil
4 Cloves of Garlic, peeled and grated
2 Tablespoons of Fresh Lemon Juice
1/2 Cup of Minced Parsley
Celtic Sea Salt to Taste
Heat the avocado oil in a large skillet on medium high. The langostino is already cooked, so this process is quick. Add the grated garlic and move it around in the oil to flavor, making sure it doesn’t burn. Add the langostino and toss several times to heat through. About 3 minutes. Add the parsley, season with salt and lemon juice, toss a couple more times and remove from the heat.
Layer the tacos however you’d like and top with the cilantro sauce and serve. We also added a little hot sauce.
2 Comments on “Langostino Tacos”
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gluten free zen 
This meal was so delightful. A perfect blend of yummy and healthy!
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yummy! This looks so good!
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