Summertime soft tacos with scampi and mango salsa
4 pers


Brunoise the mango. Finely chop the shallot and coriander (keep some coriander stalks to one side for garnish). Mix everything together with a bit of lime juice, and season with salt to taste. You can also add some slices of chilli if you wish.

Chop the sweet peppers into slices, the onion into rings, and finely chop the chilli pepper.

Fry the scampi in a bit of olive oil for a short time and season with 1 tablespoon of the spice mix. Take the scampi out of the pan.

Then fry the sweet peppers, onion and chilli pepper in some oil and sprinkle the rest of the spice mix on top. Juice 1/2 lime and add the juice to the pan. Put the scampi back in the pan and stir. Turn the hob off.

Warm the gorditas (sprinkle the gorditas with water. Cover them and warm up for 1 minute in the microwave oven at 750W or in a preheated oven at 200 °C). Serve the mix of scampi, peppers and onion on a gordita, and finish with the mango salsa, fresh coriander, sour cream and extra slices of lime, according to taste.

mexican | lunch | tortilla wraps


400g scampi, defrosted, peeled and with entrails removed

1 onion

1 shallot

3 sweet peppers

1 chilli pepper

1 clove of garlic

2 limes

1/2 mango

fresh coriander

olive oil

sour cream

1 packet Poco Loco fajita spice mix

1 packet Poco Loco gorditas (soft tacos)