Ingredients

• 1/4 cup shredded jicama
• 1/4 cup thinly sliced red onion, (julienne)
• 2 tablespoons fresh lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup shredded jicama
• 1/4 cup thinly sliced red onion, (julienne)
• 2 tablespoons fresh lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup whole buttermilk
• 2 tablespoons minced fresh cilantro
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sriracha
• 2 pounds poached lobster tails, medium dice
• 8 fried flour tortillas
• 1 1/2 cups shredded lettuce, iceberg or Bibb
• 1 cup medium-dice tomatoes
• 1/2 cup tomatillo salsa verde
• 1/4 cup whole buttermilk
• 2 tablespoons minced fresh cilantro
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sriracha
• 2 pounds poached lobster tails, medium dice
• 8 fried flour tortillas
• 1 1/2 cups shredded lettuce, iceberg or Bibb
• 1 cup medium-dice tomatoes
• 1/2 cup tomatillo salsa verde

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Instructions

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.