If you’re looking for something a bit different – but utterly delicious – for your dinner tonight, give these scampi, samphire and tartar sauce tacos a go.
This is a bit of a fusion meal. We’ve moved well away from Mexican flavours to fill these tacos and have instead gone for the taste of a traditional English seaside. Sounds strange, but trust me – it works!
Using simple frozen breaded scampi, crispy taco shells, salty samphire and store cupboard ingredients for a flavourful tartar sauce, you get something really quite special.
Ingredients, Substitutions and Variations
- Frozen breaded scampi – you could of course bread your own scampi, but we’re going for ease here. Any breaded fish will work nicely – fish fingers would be great!
- Samphire – samphire is one of my favourite vegetables, but it can be tricky to get hold of. If you struggle, replace with some finely chopped cucumber and a handful of watercress.
- Hard taco shells – you can use soft shells if you like, but I think the texture of hard taco shells works really well here.
- Mayonnaise, gherkins, capers, dill, Worcestershire sauce, mustard – these are your tartar sauce ingredients. You can use English or Dijon mustard, but aside from this I wouldn’t change up the ingredients (to make sure you get the full flavour whack).
Top Tips
- Cooking the seafood
Make sure you follow the packet instructions here in case your scampi is a different size to mine. You want the outside to be golden and crisp.
- Cooking the samphire
Samphire needs just three minutes to cook – it just needs to heat through. Don’t cook any longer than this – it can become bitter.
- Get ahead
You can make the tartar sauce well in advance – in fact, it’ll keep in the fridge for up to a month so why not double up the ingredients and make extra!
Get the cook books:
Scampi, Samphire and Tartar Tacos
Save This RecipeIngredients
- 300 g frozen breaded scampi
- 90 g samphire
- 8 hard taco shells
- 100 ml mayonnaise
- 1 tbsp chopped dill
- 1 tbsp capers
- 3 small gherkins
- 1 tbsp Worcestershire sauce
- 1 tsp mustard English or Dijon
Instructions
- Preheat the oven to 200 degrees Celsius. Put the scampi on a baking tray and cook according to packet instructions – usually around 20-25 minutes.
- Meanwhile, make the tartar sauce. Finely chop your gherkins and capers and put in a bowl. Add the mayonnaise, dill, Worcestershire sauce and mustard and stir well to combine.
- Three minutes before the scampi will be cooked, put the samphire in a nonstick frying pan. Cook over a medium heat, stirring often, for three minutes.
- Put the taco shells in the oven for the last 30 seconds of the scampi cooking time.
- To serve, evenly share the samphire between the taco shells. Top with the scampi, then drizzle over the tartar sauce. Enjoy!
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