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Ingredients

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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Servings
4
Prep Time
20 min
Duration
20 min

Ingredients

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g