Lobster Taco

Name: Lobster Taco
Ingredients: 1/4 cup shredded jicama; 1/4 cup thinly sliced red onion, (julienne); 2 tablespoons fresh lemon juice; 2 tablespoons white balsamic vinegar; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 1/4 cup whole buttermilk; 2 tablespoons minced fresh cilantro; 2 tablespoons sour cream; 1 tablespoon fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon sriracha; 2 pounds poached lobster tails, medium dice; 8 fried flour tortillas; 1 1/2 cups shredded lettuce, iceberg or Bibb; 1 cup medium-dice tomatoes; 1/2 cup tomatillo salsa verde

18 ingredients

8 steps

Ingredients

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

Directions

1

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well.
2

After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
3

For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha.
4

Then add the lobster and mix again.
5

Refrigerate up to 1 hour.
6

To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes.
7

Finish with a dollop of salsa verde.
8

Repeat the process and serve.