Lobster Taco

Ingredients

• 0.3 cup buttermilk whole
• 8  fried flour tortillas 
• 2 tablespoons cilantro leaves fresh minced
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper white
• 0.3 cup jicama shredded
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 1.5 cups lettuce shredded
• 2 pounds poached lobster tails 
• 0.3 cup onion red thinly sliced (julienne)
• 0.5 cup tomatillo salsa verde 
• 1 teaspoon salt 
• 2 tablespoons cup heavy whipping cream sour
• 1 teaspoon sriracha 
• 1 cup medium-dice tomatoes 
• 2 tablespoons balsamic vinegar white

Equipment

• bowl

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.