Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad
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.
- Time: 35 min
- Servings: 1
Source: www.tastelife.tv
Ingredients
- Tortillas
- For the lobster
- Lobster
- Oil
- A pinch of salt and pepper
- For the veggies
- Spinach
- Jalapeno Jack cheese
- 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
- ⁄2 small Jicama, peeled and cut into thin strips
- ⁄2 small Red bell pepper, cut into thin strips
- ⁄2 small Yellow bell pepper, cut into thin strips
- ⁄2 small Zucchini, halved lengthwise, seeded, and sliced thinly
- ⁄2 small Carrot, peeled and cut into thin strips
- Peanut oil, cold-pressed
- Lime juice
- Cayenne pepper and salt to taste