Lobster & Prawn Sushi Tacos Recipe
mango, coconut lime dressing, avocado mousse, sushi rice, crispy wonton shells
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Tacos
Mango Coconut Lime Dressing
Avocado Mousse
Method
Preparation
Cook Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it cool slightly.
Prepare Wonton Shells
Preheat the oven to 375°F (190°C). Cut wonton wrappers into taco shell shapes and bake until crispy and golden, about 5-7 minutes.
Cook Seafood
In a skillet, cook the lobster and prawns over medium heat for about 5-7 minutes until cooked through. Season with salt and set aside.
Make Mango Coconut Lime Dressing
In a blender, combine diced mango, coconut milk, lime juice, honey, and a pinch of salt. Blend until smooth.
Assembly
Assemble Tacos
Take a crispy wonton shell and fill it with sushi rice, followed by the cooked lobster and prawns. Top with avocado mousse and drizzle with mango coconut lime dressing.