Mock Lobsters Tacos

Mock Lobsters Tacos by

Caroline Taylor


Serves: 8


  • 4 monkfish loins (can substitute 2 lobster tails or 4 loins of codfish)
  • 8 grilling skewers
  • lemon pepper seasoning
  • 1 tbsp. vegetable oil
  • 8 soft flour taco shells (or hard cornshells)


  • 1 cup Laura Lynn Sour Cream
  • ½ cup fresh cilantro, roughly chopped
  • 2 limes


  • 2 cups iceberg lettuce, shredded
  • 1 cup tomatoes, diced
  • 1 cup Mexican cheese, crumbled
  • 1 container fresh salsa (Ingles Produce)
  • 2 limes, quartered


  1. Make your dressing by zesting and squeezing the juice from 2 limes directly into a small food processor. Add the cilantro and sour cream; blend until smooth. Refrigerate.
  2. Slice fish loins lengthwise into 8 equal pieces; pat dry.
  3. Skewer the pieces of fish, brush with vegetable oil, and dust with lemon pepper seasoning.
  4. Grill your skewers of fish until almost done. (Slightly undercooking fish allows for the residual heat to finish the process and your fish won’t be dry.)
  5. On the same hot grill, place your flour tortillas until one side is slightly charred. Remove from heat and cover with a clean kitchen towel so they don’t dry out.
  6. Place a piece of monkfish on a tortilla and then top with lettuce, tomatoes, salsa, and cheese. Top with the cilantro lime sour cream dressing. Serve with extra limes and your favorite sides. Enjoy.