INGREDIENTS:
(4 servings)
½ cup peanut oil
4 Tablespoons lime juice
½ teaspoon salt
1 Tablespoon cayenne pepper
1 each jícama, julienned
1 each bell pepper, julienned
2 each carrots, julienned
2 each zucchini, green meat only (no seeds), julienned
4 each flour tortilla
1 cup fresh spinach
2 each 3.5 ounce Maine lobster tails, shredded
1 cup jalapeño jack cheese, grated
DIRECTIONS:
Combine first four ingredients to make marinade. Marinate the jícama, bell pepper, carrots, and zucchini.
Heat flour tortillas and top each with spinach, marinated vegetables, Maine lobster, and cheese. Cut into 6 or 8 triangles and add dollop of green salsa. Serve warm.
NUTRITIONAL:
Per serving:
calories 554 cholesterol 60 milligrams
protein 22 grams sodium 796 milligrams
total fat 38.8 grams dietary fiber 5.1 grams
carbohydrate 31.5 grams calcium 320 milligrams
Nutritional information provided by MasterCook II, 1996. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
