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1. For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice, and serrano pepper. Cover and chill until serving time.
2. Pour oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers in hot oil for 2 minutes or until crisp-tender. Add zucchini; stir-fry for 1 minute more. Add imitation lobster or crabmeat; cover and heat through. Stir in lime juice and ground red pepper. Serve in tortillas with salsa, cheese, and, if desired, greens. Makes 6 servings.