The Arizona Taco Festival will crown the best-of-the best when it comes to tacos in the Valley.
Salt River Fields will host the event for the first time ever on Sat. and Sun., Oct. 20 and 21, from 11 a.m. to 7 p.m.
Dubbed by USA Today as one of the "Top 10 Fall Fests to Feast At," hundreds of "taco teams" will offer $2 tacos in chicken, pork, beef, seafood, and veggie, plus salsa, guacamole, and "anything-goes tacos" and compete for the top prize.
The weekend's prize purse is $10,000 with judging conducted by the National Taco Association.
Fans enjoy a Tequila Expo on Saturday; Beers of the World on Sunday; a Flair Margarita Challenge, Lucha Libre; a Chihuahua Beauty Pageant on Saturday; and even the Carrabba's VIP Lounge to round out the experience.
Tickets: $12 at www.SaltRiverFields.com . Kids 12 and under get in FREE.
Chef Aaron May's Lobster Tacos
1 pound - Lobster Meat, Chopped
2 cups - Shredded Cabbage
8 each - Flour Tortillas, 6 inch
1 cup - Flour
1/4 cup - Corn Starch
1 tsp - Salt
1/2 tsp - Black Pepper, Ground
1/2 tsp - Chili Powder
1/2 tsp - Paprika
1/2 tsp - Cayenne Pepper
1/2 tsp - Garlic Powder
1/2 tsp - Onion Powder
Pico de Gallo
4 each - Roma Tomato
1 each - Jalapeno, Diced
1/4 each - Red Onion, Diced
1 tbs - Cilantro, Minced
1 each - Garlic Clove, Minced
1 each - Lime, Juiced
3 tbs - Chipotle, In Adobo Sauce
2 oz - Cider Vinegar
6 oz - Olive Oil
Mix all of the pico de gallo ingredients together in a bowl and season to taste with salt and pepper.
Blend the chipotle and vinegar together in a blender and slowly add in oil. Season the vinaigrette with salt and pepper.
Mix all of the flour mix ingredients together in a bowl. Toss chopped lobster in flour mix to evenly coat, remove from bowl and shake off excess flour. Fry in 350 degree oil until fully cooked and crispy.
Place cabbage in the center of the tortilla and drizzle with the vinaigrette. Add lobster to the taco and top with the pico de gallo.
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