Lobster Taco Recipe : Robert Irvine : Recipes : Food Network

Ingredients

  • ¼ cup shredded jicama
  • ¼ cup thinly sliced red onion, (julienne)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sriracha
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • + 11 more ingredients
    • ¼ cup whole buttermilk
    • 2 tablespoons minced fresh cilantro
    • 2 tablespoons sour cream
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 2 pounds poached lobster tails, medium dice
    • 8 fried flour tortillas
    • 1 ½ cups shredded lettuce, iceberg or Bibb
    • 1 cup medium-dice tomatoes
    • ½ cup tomatillo salsa verde

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...

View full recipe at SpringPad

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