Ingredients
- Old El Paso Fish Taco Dinner Kit
- 4 lobster tails
- 3 1/2 cups red cabbage, shredded
- 1 mango julienned
- 2 tsp olive oil
- 1/4 cup coriander
- 1/2 tsp salt
- 1 lime, juiced
- 1 cup mayonnaise
- 2 tbsp water
- 2 tbsp Sriracha chilli sauce
This might not be your everyday dinner… but OH MY is it divine! You might be thinking that frying such an exquisite piece of meat would ruin it. Wrong. The lobster meat stays succulent and melt in your mouth tender with a crispy crunch on the outside. Heavenly. It is not deep fried but lightly pan fried. Add red cabbage and mango, and it’s pretty much a gym-friendly meal! This recipe would work just as well with some juicy prawns (educated guess)!
Instructions
Step 1
Sriracha mayo. Place mayonnaise, Baja Sauce Seasoning (from Dinner Kit), water and Sriracha in a bowl and mix well. Done.
Step 2
Mango Slaw. Combine red cabbage, mango, coriander, salt, olive oil and lime juice in a bowl, mix & refrigerate. That was easy peasy.
Step 3
Lobster. Cut the shell lengthwise, down the centre to the tail with scissors, remove the lobster meat. Cut the lobster meat into bite size pieces. Empty the Crusted Fish Seasoning (from Dinner Kit) into a shallow dish. Drop each piece of lobster into the dish, cover with seasoning on both sides and set aside. Heat a shallow amount of olive oil in a large frying pan. Place seasoning covered lobster pieces and lightly fry until golden brown and crispy. Cook time is 1-2 minutes. Remove lobster from pan and drain on paper towel.
Step 4 – Almost Done. Microwave tortillas (from Dinner Kit) for 40-60 seconds.
Step 5 – Assembly Line. Place lobster on tortillas. On with the slaw. Top with the Sriracha mayo…ENJOY this little beaut (preferably with a side of margarita).”
Step 4
Almost Done. Microwave tortillas (from Dinner Kit) for 40-60 seconds.
Step 5 – Assembly Line. Place lobster on tortillas. On with the slaw. Top with the Sriracha mayo…ENJOY this little beaut (preferably with a side of margarita).”
Step 5
Assembly Line. Place lobster on tortillas. On with the slaw. Top with the Sriracha mayo
ENJOY this little beaut (preferably with a side of margarita).
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