LOBSTER ENCHILADA WITH AVOCADO-SWEET CORN SALSA

Recipe Provided By the California Avocado Commission

Shopping List

  • 3.0003 lobster tails*
  • 4.0004 small ears corn
  • 1.0001 bunch fresh cilantro, divided
  • 2.0002 Tbsp. butter
  • 1.0001 large sweet onion, chopped and divided
  • 3.0003 jalapeño peppers, seeded, chopped, and divided
  • 2.0002 cup whipping cream
  • 1.5001 ½ tsp. salt, divided
  • 2.0002 large Genuine California Avocados, peeled
  • 3.0003 Tbsp. lime juice, divided
  • 2.0002 plum tomatoes, chopped
  • 0.250¼ tsp. ground cumin
  • 0.500½ cup sour cream
  • 8.0008 (10-inch) flour tortillas
  • 0.000 Cooking spray