Seafood Tacos with Salsa


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For a more elegant flair, try these lobster and crab tacos at your next Mexican-inspired meal.

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  • 1 14 1/2 oz. can chunky salsa-style tomatoes or diced tomatoes
  • 1/4 C. snipped fresh cilantro
  • 2 shallots or green
  • Onions, chopped
  • 1 clove garlic, minced
  • 1 Tbs. vinegar
  • 1 Tbs. lime juice
  • 1/2-1 fresh serrano pepper, seeded and diced
  • 1 Tbs. cooking oil
  • 1 small jicama, peeled and cut into thin strips
  • 2 medium red and/or yellow sweet peppers cut into thin strips
  • 1 medium zucchini, cut into thin strips
  • 12 oz. cooked and picked lobster or crabmeat
  • 3 Tbs. lime juice
  • 1/4-1/2 tsp. ground red pepper
  • 6 8" flour tortillas
  • 1 C. shredded Monterey Jack cheese (optional)
  • Torn mixed greens

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For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time. Pour oil into a wok or 12" skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers in hot oil for 2 minutes, or until crisp-tender. Add zucchini; stir-fry for 1 minute more. Add lobster or crabmeat; cover and heat through. Stir in lime juice and ground red pepper. Serve in tortillas with salsa, cheese, and optional greens.

Yield: 6 servings

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