Time: 1 hr 30 minYield: 8 servings
1/4 cup shredded jicama1/4 cup thinly sliced red onion, ( julienne)2 tablespoons fresh lemon juice2 tablespoons white balsamic vinegar1 teaspoon salt1/2 teaspoon ground white pepperLobster Sauce:1/4 cup whole buttermilk2 tablespoons minced fresh cilantro2 tablespoons sour cream1 tablespoon fresh lemon juice1 teaspoon ground cumin1 teaspoon salt1 teaspoon sriracha2 pounds poached lobster tails, medium dice8 fried flour tortillas1 1/2 cups shredded lettuce, iceberg or Bibb1 cup medium-dice tomatoes1/2 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, 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.