Jamaican Rock Lobster Tacos
4 rock lobster tails, cooked
2 cups (500 mL) watermelon, cut into 1/2-inch (1 cm) cubes
2 avocados, peeled, cut into 1/2-inch (1 cm) cubes
2 papaya, cut into 1/2-inch (1 cm) cubes
1/2 cup (125 mL) cilantro, fresh, coarsely chopped
1/2 cup (125 mL)
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) jerk seasoning
salt and pepper to taste
1 head iceberg lettuce
1 oz (30 g) shredded coconut
8-10 soft taco shells
Cut lobster tails in half lengthwise (remove vein) and cut into 1/2-inch (1 cm) thick pieces. Combine lobster with watermelon, avocados, papaya, and cilantro.
Pour lime juice into small bowl and slowly whisk in honey and jerk seasoning. Pour over lobster mixture and refrigerate one hour, stirring occasionally.
Divide lobster mixture among 8-10 taco shells and garnish with lettuce, coconut.
Serves 8 to 10.
TIP: For an extra kick, add diced jalepeño peppers.
PER SERVING (1 taco or 1/10th recipe): 292 calories, 10 g fat, 2 g saturated fat, 64 mg cholesterol, 473 mg sodium, 30 g carbohydrates, 4 g fibre, 22 g protein. % RDI: 10% calcium, 17% iron, 4% vitamin A, 56% vitamin C.
Recipe and image provided courtesy of the National Watermelon Promotion Board. For more recipes and carving ideas, visit www.watermelon.org.
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