Preparation time 30 min
Ingredients for 8 mini tacos:
- ½ red pepper and ½ yellow pepper
- 1 mango
- 5 spring onions
- 1 avocado
- 1 clove of garlic
- 10 g coriander
- Moroccan Spicy Secrets Olive Oil
- 2 tablespoons lemon juice
- 125 g full-fat yoghurt
- Kitchen salt
- Black ground pepper from Moroccan Spicy Secrets
- 13 g Scampi garlic mix for 500 g scampi
- 1 tablespoon of broken pili from Moroccan Spicy Secrets
- 500 g scampi, peeled and deveined
- 8 mini tacos
Recipe for 8 mini tacos:
- Cut the peppers, mango and spring onion into small pieces. Keep aside.
- Take a small bowl and chop the coriander in it.
- Add a dash of olive oil and one tablespoon of lemon juice.
- Season with salt and pepper to taste.
- Add the yoghurt and mix well. Keep aside
- Take a large bowl and place the scampi in it.
- Marinate them with a dash of olive oil and the Scampi garlic mix.
- Take a deep pan and fry the scampi in olive oil for 3 to 5 minutes to obtain a crispy crust and a juicy, tender inside.
- In the meantime, add the herbs broken into pili.
- Remove the scampi from the heat and set aside.
- Take a small bowl and place the avocado pulp in it.
- Season with salt and pepper to taste.
- Add pressed garlic and one tablespoon of lemon juice.
- Then mix everything together well. Keep aside.
- Preheat the oven to 150 degrees and hang the taco shells upside down in the rack. Heat them for about five minutes.
- Spread the tacos with the guacamole, place the vegetable mixture and then the scampi on top, finish with one tablespoon of sauce.
Tasty!
Moroccan Spicy Secrets
