Spicy Lobster Diablo Tacos

by Nelson Brizuela

View Profile

Spicy

Pescatarian Diet

Less Than 600 calories

High Protein

Low Sodium

Chef Nelson's spicy lobster 'diablo' gets its well-balanced heat from a blend of dried New Mexican chilis, chili flakes, garlic, cumin and tomato. The spicy lobster in sautéed to tender perfection, then finished with fresh lemon juice and plated into soft corn tortillas. Finished with fresh cilantro and paired with homemade coleslaw, these will take your Taco Tuesday to another level.

Nutritional facts

Protein

28g

Carbs

44g

Calories

410

Fat

14g

Ingredients

Yellow Bell PepperHabanero PeppersCorn TortillaButterCarrotsRed OnionPlum TomatoBlack PepperCilantroLobsterGarlicSugarOnionKosher SaltChile de ArbolWhite VinegarCabbageGuajillo ChileChipotle in AdoboLemon JuiceGreen Bell PepperRed Bell Pepper

Reviews

4.4

Based on 461 reviews

Lobster reheated ended up being rubbery and the large chunks of bell peppers felt out of place in a lobster taco. Was not worth the $10 up charge in my opinion although there was a good portion of lobster.

Cheryl Beyince · 03/09/25

More Nelson Brizuela’s delicious meals

Nelson Brizuela

Vietnamese Shrimp Noodle Bowl

Nelson Brizuela

Sesame Salmon & Barley Bowl

Nelson Brizuela

Roasted Chicken

Nelson Brizuela

Asian-Style BBQ Pork Loin

View Our Menu

About Nelson Brizuela

Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.