American cuisine
Easy

Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad

Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad
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This lobster taco will make your evening chill even more pleasant. Seared lobster with spinach and cheese all in a warm tortilla with the carrot salad is a perfect light dinner.

Recipe
PRE TIME: 20 min
COOKING TIME: 15 min
TOTAL TIME: 35 min
1 SERVING
Ingredients:
  • 1 Piece Tortillas
  • For the lobster
  • 2 tbsp. Lobster
  • 1 tbsp. Oil
  • A pinch of salt and pepper
  • For the veggies
  • 2 oz. Spinach
  • 1 cup Jalapeno Jack cheese
  • 2 tbsp. Yellow tomato sauce
  • Salt and pepper to taste
  • A few smoked pepita seeds
  • A few pumpkin seeds
  • A little bit of Cotija cheese
  • A little bit of cilantro
  • Jicama carrot salad
  • 1⁄2 small Jicama, peeled and cut into thin strips
  • 1⁄2 small Red bell pepper, cut into thin strips
  • 1⁄2 small Yellow bell pepper, cut into thin strips
  • 1⁄2 small Zucchini, halved lengthwise, seeded, and sliced thinly
  • 1⁄2 small Carrot, peeled and cut into thin strips
  • 4 tbsp. Peanut oil, cold-pressed
  • 2 tbsp. Lime juice
  • Cayenne pepper and salt to taste
Directions:
1
Heat the flour tortilla on a cast-iron skillet.
2
Pour some oil in a saucepan, add Maine lobster, and sear it a little bit. Season with salt and pepper.
3
Add chiffonade fresh spinach and cheese. Melt it in the pan.
4
Top with jicama carrot salad.
5
Enjoy!
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