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Grilled lobster mini tacos with lime & ginger kimchi, avocado crema and smoked chipotle chili flakes

February 5, 2016

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For a more luxourious version of the classic fish taco, I use grilled lobster. So delicious and so easy! I just marinate the tails in chili, garlic, some sea salt and olive oil then grill for a few minutes on each side.

I serve my mini tacos with lime & ginger kimchi, avocado crema, sour cream and smoked chipotle chili flakes. It’s the perfect posh party food!

The kimchi is quite easy to make, but takes a little bit of time so if you want to do it the quick way; just buy already made kimchi at your asian shop and just add more lime juice and ginger.

If you do want to do it the traditional korean way, here’s the recipe;

Lime & Ginger Kimchi

1/2 red cabbage, thinly sliced lengthways
4 tablespoons salt
4 dl water
2cloves garlic
1 piece fresh ginger
2 table spoons of sesame oil
1 tablespoon of sugar
2 tablespoons fish sauce
Juice of 1 lime
2 tablespoons (or more if you like it spicy) gochugaru (Korean red pepper powder)

Here’s how you do it;

1. Dissolve the salt with the water. Soak the sliced cabbage in the salted water for 3 to 4 hours.
2. Combine garlic, ginger, sesame oil, lime juice and fish sauce in food processor or blender until finely minced.
3. In large bowl, combine the garlic mixture with the chili powder and sugar.
4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the cabbage as possible.
5. In a large bowl, combine cabbage with the spice mixture. Mix thoroughly with your hands. The chili might burn a bit, so if you have plastic gloves I recommend using that. 6.Put the cabbage in a glass jar, pressing down firmly to remove any air bubbles.
7. Let sit for a couple of days for fermenting. The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour. (And you will see bubbles)
Once it starts to ferment, store in the refrigerator.

Avocado crema

2 avocados
salt and pepper

 

Just before serving;

On mini tortilla breads; assemble the kimchi with some shredded lettuce, avocado crema, some squeezed lime juice then the grilled lobster (sliced). Finally drizzle some sour cream, some fresh coriander and some smoked chili flakes on top.

Bon Appétit!

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