Lobster Tacos with Avocado Salsa

Ingredients

• 1  avocado ripe chopped
• 0.5 teaspoon ground chili powder 
• 4 8-inch flour tortillas 
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1.5 teaspoons jalapeno minced
• 4 servings lettuce shredded sour red thinly sliced
• 1 tablespoon juice of lime fresh
• 2 cups live maine lobsters cooked coarsely chopped
• 2 tablespoons olive oil 
• 0.3 cup onion red finely chopped
• 0.5 cup onion red thinly sliced
• 0.8 teaspoon salt divided
• 1 large tomatoes chopped

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
2. Heat oil in a large skillet over medium-high heat.
3. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften.
4. Add cumin, chili powder, and red pepper, and cook 1 minute.
5. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
6. Heat tortillas according to package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa.
7. Serve with lettuce, red onion, and sour cream.
8. Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2001 Trimbach Gewrztraminer ($14).