Baja Beer-Battered Lobster Tacos with Smoked Jalapeño Crema
This is the ultimate high-end flex for taco night. We are taking the classic Baja-style fried fish taco and upgrading it with massive, sweet chunks of lobster tail. Fried in a light, airy beer batter and topped with a smoky, charred jalapeño crema, this is absolute luxury wrapped in a tortilla. 
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4 (8 tacos)
Ingredients
The Beer-Battered Lobster
2 large raw lobster tails, meat removed and chopped into massive chunks
1 cup all-purpose flour
1 cup light Mexican beer (ice cold)
1 tsp smoked paprika & 1 tsp garlic powder
1 tsp salt
Oil for frying
The Smoked Jalapeño Crema
2 jalapeños
½ cup sour cream
¼ cup mayonnaise
1 tbsp fresh lime juice
1 clove garlic
The Assembly
8 small flour or corn tortillas
Pickled red onions (for a bright, acidic pop)
Fresh cilantro
Instructions
Char the Jalapeños: Char the whole jalapeños directly over a gas flame or under the broiler until the skin is blackened. Let them steam in a covered bowl for 5 minutes, then peel off the charred skin and remove the stems.
Blend the Crema: In a blender, combine the roasted jalapeños, sour cream, mayonnaise, lime juice, and garlic. Blend until smooth and light green.
Mix the Batter: In a large bowl, whisk together the flour, smoked paprika, garlic powder, and salt. Slowly whisk in the ice-cold beer until the batter is smooth and resembles thick pancake batter.
Fry the Lobster: Heat 2 inches of oil in a heavy pot to 375°F (190°C). Dip the massive lobster chunks into the beer batter, letting the excess drip off, and carefully drop them into the hot oil. Fry for 3–4 minutes until puffed, golden brown, and crispy. Drain on a wire rack.
Assemble & Serve: Warm the tortillas. Pile the hot, crispy beer-battered lobster chunks inside, drizzle heavily with the smoked jalapeño crema, and finish with a pinch of bright pink pickled red onions and fresh cilantro!