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