We add our own little Lobster Gram twist on the Baja-style fish tacos from Mexico. You’ll love the added flair of the sweet, crunchy jicama mixed with store bought pico de gallo, topped with a luscious avocado cream sauce.
- 1-1/2 cups cooked lobster meat*, minced
- 2 Tbsp. Tequila
- 2 Tbsp. fresh lime juice
- 1/2 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 cup diced jicama
- 1/2 cup pico de gallo
- 1 medium ripe avocado, pitted and scooped from the skin with a spoon
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. cayenne pepper (optional)
- 1/3 cup plain yogurt
- 1/4 tsp. salt
- 4 soft flour tortillas
In a medium bowl, whisk together the tequila, lime juice, salt, chili powder and cumin. Add the lobster meat and toss to coat well. In another bowl, mix together the jicama and pico de gallo. Then, in a blender or food processor, combine the avocado flesh with the lemon juice, cayenne pepper, yogurt and salt. Process sauce until smooth. Pour sauce into a bowl. Wrap the tortillas in foil and heat in a 400° oven until warm, or place them on a plate, covered with a moist paper towel and heat for 30 seconds on high in the microwave.
Divide the lobster mixture among the four tortillas. Top with the jicama pico de gallo, then drizzle with the avocado cream sauce. Olé!
*NOTE: If using our cooked Lobster Meat by the pound, thaw 24-36 hours in the refrigerator, lightly rinse, drain and pat dry with paper towels. Use in any recipe & enjoy!