Description
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!