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It’s Friday and it has been a long week, so I’ve got a halfway homemade treat for your dinner tonight that is stupidly quick and easy to throw together: say hello to my Scampi Tacos with Mango Salsa. Your favourite brand of frozen breaded scampi, cooked in either the oven or the air fryer is wrapped up in soft flour tortillas with bright, punchy, fruity mango and chilli salsa and a slick of creamy avocado – the add ins coming together in the time it takes the scampi to cook ready for everyone to build their own at the table!
Ready in 20 minutes, this is a great dinner to make when you want something relatively healthy and homemade, but you just want to open a bottle of wine and relax instead; you can even bulk it out a little with a handful of (air fryer obviously) sweet potato fries.
Variations
I’ve chosen creamy avocado with added tang from fresh lime as I think all good tacos need a bit of cream even if it does not necessarily come from sour cream, and mango salsa for colour and flavour during these dark winter days, but obviously you can use the concept of cooked scampi and soft flour tortillas (these don’t work as well with the corn variety) as a template for all sorts of delicious taco toppings depending on your fridge and your mood. As a general rule, if it will work with a fish taco, it will work with these halfway homemade scampi tacos. A few ideas:
Also, if you can’t get or don’t like scampi as much, breaded prawns would also be great here; indeed with some scampi brands it is actually prawns in the breading or batter, rather than langoustine.
These easy, halfway homemade Scampi Tacos are served with creamy avocado and a fruity, vibrant mango and chilli salsa that comes together whilst the scampi is cooking in the oven or air fryer.
Ingredients
Scale
For the Scampi Tacos
24 pieces scampi (approx. 2 packets)
1 ripe avocado
1 lime
sea salt
12 flour taco wraps
For the Mango Salsa
1 mango (ripe, but not overly so)
1 red chilli
small handful fresh coriander
juice of 1/2 lime
large pinch sea salt
Instructions
Cook the scampi as per the packet instructions, or for 20 minutes at 200 degrees (390F) in the air fryer.
Mash the avocado as smooth as you can get it, and season to taste with sea salt and lime juice. Be bold here; I find most scampi can be lacking in seasoning.
To make the salsa, halve the mango and remove the pit and skin, cutting the flesh into a 1/2 cm dice. Deseed and finely chop the chilli, roughly chop the coriander and toss everything together again in a bowl with a generous amount of sea salt, and the juice of half the lime. Slice the remaining lime into wedges for serving.
Serve the tacos each with a swipe of avocado, a couple of pieces of scampi, a spoonful of salsa and a spritz of lime.
Notes
Breaded prawns can be substituted for the scampi; for some brands, this is exactly what is in the packet anyway!
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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