WEEKEND TREATS

on

Hello ladies and gents this is the Viking telling you that today we are talking about

Scampi tacos with jalapeño tartare sauce and avocado

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!

Ingredients

  • 400g jumbo wholetail breaded scampi
  • 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

Method

  1. 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.
  2. For the jalapeño tartare sauce, mix all the ingredients together, then season to taste (see Make Ahead).
  3. 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.
  4. 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.

And as always have a chilled day from the Viking

Comments

Post a Comment