Name: Lobster Taco
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
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 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; 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

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.

Lobster Sauce:

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.

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Lobster Taco

Jicama Slaw:

Jicama Slaw:

Lobster Sauce:

Lobster Sauce:

Lobster Sauce:

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