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Scampi tacos with jalapeño tartare sauce and avocado

Name: Scampi tacos with jalapeño tartare sauce and avocado
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: Serves 3-4
Cuisine: Mexican recipes
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

Published: 2 Oct 19
Updated: 18 Mar 24

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.

Easy
September 2019

Test kitchen approved

Serves 3-4
Hands-on time 30 min, oven time 12-14 min

Prefer a meatier version? Give our harissa-spiced lamb tacos a go.

Nutrition: For 4

Calories: 537kcals
Fat: 27.1g (5.4g saturated)
Protein: 16.1g
Carbohydrates: 54.1g (4.9g sugars)
Fibre: 6.2g
Salt: 2.4g

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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.

Recipe from September 2019 Issue

Nutrition

Nutrition: per serving

Calories: 537kcals
Fat: 27.1g (5.4g saturated)
Protein: 16.1g
Carbohydrates: 54.1g (4.9g sugars)
Fibre: 6.2g
Salt: 2.4g

delicious. tips

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.