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.
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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
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
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Method
- 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.
Nutrition
- 537kcals Calories
- 27.1g (5.4g saturated) Fat
- 16.1g Protein
- 54.1g (4.9g sugars) Carbs
- 6.2g Fibre
- 2.4g Salt
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