Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad

Name: Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
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

Chef Dean Fearing

RATING LIKE SAVE PRINT

Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad

5 stars rating if you like it!

Done

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.