Who doesn't love a good taco during these summer months? Now try imagining lobster tacos with watermelon and avocado. Yum right?! Here is the 2nd installment of watermelon recipes, brought to you by the National Watermelon Promotion Board. I would recommend saving this recipe for when you have company coming over and want to get that "oooh" expression. Lobster always gets peoples attention. I will definitely have to put this one on the "I have to try this someday" list.

Just to note here: this recipe is brought to you by the National Watermelon Promotion Board

Recipe and photo: permission was granted prior to posting.

Serves 8-10


rock lobster tails, cooked
2 cups (500 mL)
watermelon, cut into 1/2-inch (1 cm) cubes
avocados, peeled, cut into 1/2-inch (1 cm) cubes
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
head iceberg lettuce
1 oz (30 g)
shredded coconut
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.

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.

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