Jicama Lobster Street Tacos are based on the tacos sold out of food trucks in and around Southern California.
Photo is a Screen Shot from the Video
Jicama Lobster Street Tacos
PF Chang’s has added a new small bites section to their menu. One of the early favorites is the “Jicama Street Tacos” based on the tacos sold out of food trucks in and around Southern California.
This recipe was inspired by their new menu.
Video Courtesy of Ballistic BBQ
Jicama Lobster Street Tacos Recipe
Ingredients (From the Video)
- 4 tablespoons Coconut Flour
- 4 tablespoons Sweet Rice Flour
- 1 teaspoon White Pepper
- 1/8 to 1/4 teaspoon Cayenne Pepper
- Sea Salt, to taste
- 1 medium Jicama, peeled and thinly sliced (See the video)
- 1/2 cup Lobster Meat
- 2 cups Oil, for deep frying
- Sweet Chili Sauce
- Cilantro, chopped
- Green Onions, chopped
- Red Thai Chiles, chopped
Directions (From the Video)
- Heat the oil to 350°F.
- In a large bowl, combine coconut flour, sweet rice flour, white pepper, cayenne pepper and sea salt. Stir well to combine.
- Cut the lobster meat into bite size pieces and put them in this mixture to coat evenly.
- Add the breaded lobster chunks to the hot oil and fry until golden brown.
- Place the jicama slices in a taco holder (See the video.)
- Put the fried lobster nuggets in each jicama taco.
- Top with sweet chili sauce, cilantro, green onions and Thai chiles.
Serve accompanied with lemon wedges.
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Original Video can be found at Jicama Lobster Street Tacos! Video Recipe. Additional Information Courtesy of Wikipedia and is used by permission