Scampi Tacos with Jalapeño Tartare Sauce & Avocado

An easy way to create fish tacos and a change from scampi, chips and peas!

Ingredients

• 400g jumbo wholetail breaded scampi

• Taco wraps (if you can't get the small taco wraps use a normal tortilla wrap and cut into 4 wedges to make bite size tacos)

• ½ round lettuce, torn

• 1 avocado, finely sliced, or a smashed avocado dip. I used Holy Moly Breakfast Avocado.

• 1 red onion, finely sliced

• Lemon, cut into wedges for squeezing

For the jalapeño tartare sauce

• 2 tbsp mayonnaise

• 4 tbsp soured cream

• Splash white wine vinegar

• 1 tbsp chopped tarragon

• 1 tbsp chopped flat leaf parsley

• 40g gherkins, chopped

• 2 jalapeños, finely sliced, or a few sliced jalapeños from a jar.

Method

1. Cook the scampi according to the packet instructions - usually 12-15 minutes.

2. In the meantime make the jalapeño tartare sauce by mixing all the ingredients together, then season to taste.

3. Put the taco wraps in the oven for the final 1-2 minutes of the scampi cooking time to warm them through.

4. Remove the scampi and tortillas from the oven and arrange the tacos on a board or platter.

5. Top each with some torn lettuce, sliced avocado, 2-3 hot scampi, a drizzle of tartare sauce.