Scampi tacos with jalapeño tartare sauce and avocado
- September 2019
- Serves 3-4
- Hands-on time 30 min, oven time 12-14 min
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!
Prefer a meatier version? Give our harissa-spiced lamb tacos a go.
- 27.1g (5.4g saturated)
- 54.1g (4.9g sugars)
- 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
For the jalapeño tartare sauce
- 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
- 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.
Next time, try this recipe with cod, salmon or chicken goujons instead of scampi.
Make the jalapeño tartare sauce up to a day ahead. Cover and chill in the
fridge until ready to serve.
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