Directions:
- For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. 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.
- For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
- 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. Finish with a dollop of salsa verde. Repeat the process and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.72 Kcal (903 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 145.88mg | 49% | |
| Sodium | 1409.77mg | 59% | |
| Potassium | 337.06mg | 7% | |
| Total Carbs | 22.71g | 8% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 22.74g | 45% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 128.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.16 Kcal (419 kJ) | ||
| Calories from fat | 16.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 6% | |
|---|---|---|---|
| Cholesterol | 67.73mg | 49% | |
| Sodium | 654.55mg | 59% | |
| Potassium | 156.5mg | 7% | |
| Total Carbs | 10.54g | 8% | |
| Sugars | 1.21g | 10% | |
| Dietary Fiber | 1.1g | 9% | |
| Protein | 10.56g | 45% | |
| Vitamin C | 3.9mg | 14% | |
| Iron | 0.6mg | 7% | |
| Calcium | 59.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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