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 yogurt
- 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:
- Chop the bell peppers, mango, and spring onion into small pieces. Set 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 yogurt and mix well. Set 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 flesh in it.
- Season with salt and pepper to taste.
- Add pressed garlic and one tablespoon of lemon juice.
- Then mix everything well. Set aside.
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) and hang the taco shells upside down on the rack. Bake for about five minutes.
- Spread the guacamole on the tacos, top with the vegetable mixture and then the scampi, and finish with one tablespoon of sauce.
Tasty!
Moroccan Spicy Secrets
