Since taking pictures of your food all day is more challenging than I initially thought. I wanted to share an amazing recipe. We just threw this together so let’s hope I can remember everything that went into it.
Last night was Jeff’s birthday dinner: lobster, bacon wrapped scallops, this amazing Sweet Kale Salad and asparagus with mushrooms. We live in 1000 miles from fresh lobster and frozen ones were on sale at Loblaws. We had left overs so we thought we’d try lobster tacos.
Avocado Mango Salsa / Coleslaw Ingredients
– 1 Avocado (mashed into a guac)
– 1 Mango (cut into small cubes)
– Cabbage (1/2 cup)
– Carrot (shredded)
– Apple Cider Vinegar (1 cap full)
– Lime Juice (squeeze)
– Jalapeño (mashed)
– Salt and pepper
Mix all ingredients in a bowl together.
– 3 small tails (this was all we had left, next time we will make more!)
– Lime Juice
We steamed the frozen lobster until it was almost cooked; removed the meat from the shell and cut it into bite sized pieces. Throw all 3 ingredients into a pan and fry.
– Sriracha hot sauce
Layer and enjoy!
Thanks Jenn for hosting the link up 🙂