PF Chang's Secret Lobster Taco Recipe Revealed! | Copycat Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Introduce the recipe for jicama spicy lobster street tacos inspired by PF Changs.

Prepare a light breading by mixing 1/4 cup coconut flour, 1/4 cup sweet rice flour, 1 teaspoon white pepper, a pinch of cayenne pepper, and sea salt in a bowl.

Peel the jicama to remove the thick skin.

Use a mandolin to slice the jicama into very thin, flexible pieces for taco shells.

Set the sliced jicama aside after achieving the desired thickness.

Cut lobster tail meat into small nugget-sized pieces for easy fitting into the jicama shells.

Bread the lobster meat by tossing it in the prepared flour mixture until lightly coated.

Heat canola oil to 350°F in a deep fryer.

Fry the breaded lobster pieces until golden brown, which should take only a few minutes.

Remove the lobster from the oil and let it drain for a few minutes.

Assemble the tacos using a taco holder: place the fried lobster nuggets into the jicama shells.

Drizzle sweet chili sauce over the lobster in the taco shells.

Add chopped cilantro, chopped green onion, and chopped Red Thai chili on top of the lobster.

Finish by squeezing lime juice over the assembled tacos.

Equipment Needed

Spice Level:

Dietary

Allergens