Lobster Tacos with Jicama, Corn, Cabbage & Avocado

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.
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Lobster Tacos recipe

Lobster Tacos recipe

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  • Duration
  • Prep Time
  • 4Servings


  • 2 green onions, thinly sliced
  • 1 cup peeled and diced jicama
  • 1 cup frozen corn (cooked, cooled 
and drained)
  • 1/4 cup fresh lime juice, divided
  • Sea salt and fresh ground black 
pepper, to taste
  • 3 cups thinly sliced red cabbage
  • 1 avocado, peeled and pitted
  • 1/4 cup lightly packed coarsely 
chopped fresh cilantro leaves
  • 2 cups coarsely chopped cooked and cooled 
lobster meat (about 10 oz)
  • 8 6-inch soft corn tortillas, warmed


  1. Prepare toppings: In a large bowl, combine onions, jicama, corn and 2 tbsp lime juice. Season with salt and pepper. In a second large bowl, toss cabbage with 4 tsp lime juice and season with salt. In a third medium bowl, mash avocado to a chunky consistency; mix in cilantro and remaining 2 tsp lime juice.
  2. Divide avocado, jicama mixture, cabbage and lobster among tortillas.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 318
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 106 mg
  • Fat Content: 10 g
  • Fiber Content: 10 g
  • Protein Content: 20 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 455 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 2 g