Lobster Taco (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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.
2. 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.
3. 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.
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