Lobster Taco Recipe

Name: Lobster Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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
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.

874

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup shredded jicama, 1/4 cup thinly sliced red onion, (julienne), 2 tablespoons fresh lemon juice, 2 tablespoons white balsamic vinegar, and more.

Yes, Lobster Taco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Taco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions