Lobster Tacos With Avocado Salsa

• 1 large tomato, chopped
• 1 ripe avocado, chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons minced jalapeno pepper
• 3/4 teaspoon salt, divided
• 2 tablespoons olive oil
• 1/2 cup thinly sliced red onion
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/8 teaspoon ground red pepper
• 2 cups coarsely chopped cooked lobster meat
• 4 (8-inch) flour tortillas
• Shredded lettuce, thinly sliced red onion, sour cream

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. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
3. Heat tortillas according to package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa. Serve with lettuce, red onion, and sour cream.
4. 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 Gewurztraminer ($14).

tomato, avocado, red onion, fresh cilantro, lime juice, pepper, salt, olive oil, red onion, garlic, ground cumin, ground chili powder, ground red pepper, lobster, flour tortillas, red onion

Taken from www.myrecipes.com/recipe/lobster-tacos-with-avocado-salsa (may not work)