I’ve always loved a classic lobster roll, so when I came across these Jamaican-style rock lobster tacos, I had to give them a go. If you’re looking for something deliciously different for dinner – perfect for eating outside – these easy tacos are a little exotic, with sweet, crunchy watermelon and soft, creamy avocado. They remind me of the fish tacos I love to order at my favorite food truck in the summer.
And of course I can’t even look at this recipe without this song popping into my head:
Jamaican Rock Lobster Tacos
Bring restaurant-style creativity and taste to your kitchen with this chic take on fish tacos. They’re the perfect small bite for your next summer soirée. For an extra kick, add diced jalepeño peppers
4 rock lobster tails, cooked
2 cups watermelon, cut into 1/2-inch cubes
2 avocados, peeled, cut into 1/2-inch cubes
1 papaya, cut into 1/2-inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1 Tbsp. fresh lime juice
1 Tbsp. honey
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.
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.
Source: National Watermelon Promotion Board.