RECIPE: HOW TO DO SCAMPI TACOS WITH JALAPEÑO TARTARE SAUCE AND AVOCADO

These scampi-topped tacos both look and sound impressive but they really couldn’t be easier to make. The jalapeño tartare sauce is the ultimate finishing touch – just combine all the ingredients and voilà!

RECIPE HOW TO DO SCAMPI TACOS WITH JALAPEÑO TARTARE SAUCE AND AVOCADO

Dificulty: Easy
Portion: Serves 3-4
Time: Hands-on time 30 min, oven time 12-14 min

Ingredients

400g jumbo wholetail breaded scampi (we used Whitby Seafoods)
3 tortilla wraps
½ round lettuce, torn
1 avocado, finely sliced
150g radishes, cut into wedges
Lemon, cut into wedges for squeezing
2 tbsp mayonnaise
4 tbsp soured cream
Splash white wine vinegar
1 tbsp each chopped fresh tarragon and chopped fresh flatleaf parsley
40g cornichons, chopped
2 jalapeños, finely sliced

Step by step preparation

Heat the oven to 220°C/200°C fan/ gas 7. Spread out the scampi on a baking sheet and cook for 12-14 minutes or according to the packet instructions.
For the jalapeño tartare sauce, mix all the ingredients together, then season to taste (see Make Ahead).
Put the tortilla wraps in the oven for the final 1-2 minutes of the scampi cooking time to warm them through. Remove the scampi and tortillas from the oven, then cut each wrap into 4 wedges.
Arrange the tortilla wedges on a board or platter, then top each with some torn lettuce, sliced avocado, 2-3 hot scampi, a drizzle of tartare sauce and some radish wedges. Squeeze over lemon juice to serve.

RECIPE: HOW TO DO SCAMPI TACOS WITH JALAPEÑO TARTARE SAUCE AND AVOCADO

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