Lobster Taco
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
59
Spice
68
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Jicama (shredded)1 tbsp
Lemon Juice (fresh)2 tbsps
Balsamic Vinegar (white)1 tsp
Salt1 tsp
Ground White Pepper1 cup
Buttermilk (whole)2 tbsps
Cilantro (minced fresh)2 tbsps
Sour Cream1 tsp
Ground Cumin1 tsp
Sriracha1 cup
Tomatoes (medium-dice)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
9
For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well
10
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
11
For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha
12
Then add the lobster and mix again
13
Refrigerate up to 1 hour
14
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
15
Finish with a dollop of salsa verde
16
Repeat the process and serve