Lobster Tacos with Avocado Lime Crema and Pico De Gallo
In a small bowl, prepare pico de gallo by combining tomato, onion, minced jalapeno, 2 tbsp cilantro, juice of 1 lime and ¼ tsp salt. Set aside.
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Cooking tools:
- Blender
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Plate
- Paper towel
- Measuring spoon
- Spoon
Ingredients
- 1 large tomato, diced
- ½ cup onion, minced
- 1 jalapeno, half minced and half sliced
- ¼ cup cilantro, chopped, divided plus garnish
- Juice of 2 limes, divided plus garnish
- ½ tsp salt, divided
- 1 small package coleslaw mix, about 2 cups
- 2 tbsp green onions, chopped
- 1 avocado
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp chili powder
- Juice of 2 limes, divided
- 1 tbsp honey
- 8 corn tortillas
- Olive oil
- 2 cups cooked lobster, shelled, chopped
- ½ cup feta
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