tacos with scampi ∙ pickled onions ∙ avocado cream ∙ pointed pepper with guest emma

tacos with scampi ∙ pickled onions ∙ avocado cream ∙ pointed pepper with guest emma

time 40 minutes


rolling pin


non-stick pan

small plastic bag


ingredients for 4 servings

150 gram wheat flour

150 gram corn flour (+ extra)

600 gram scampis

1 avocado

1 pointed pepper

1 red onion

1 shallot

1 pomegranate

2 limes


3 teaspoons sour cream

360 ml white vinegar

2 teaspoons red wine vinegar

2 teaspoons soy sauce

2 tablespoons sugar

1 tablespoon salt


1 teaspoon black peppercorns



olive oil


first, make the pickled onions in a large jar. peel and slice the red onion into thin slices. place into the jar. in a small saucepan stir together the white vinegar, sugar and salt. add in the black peppercorns. bring to a boil, then remove from the heat. pour the mixture over the onions until the jar is full. place the lid on and let it cool to room temperature.

make the tacos. mix 150 gram wheat flour with 150 gram corn flour in a large mixing bowl with 2 gram salt, 230 gram water and 30 gram olive oil. knead the dough with your hands. spread some flour on your worksheet and roll out the tacos with a rolling pin. sprinkle some corn flour on each side of each taco for a crispy touch while baking. bake the tacos in a non-stick pan without oil in it.

put the pointed pepper into the microwave and heat for 6 minutes. when it’s soft, place into a plastic bag and set aside for a while. make the avocado cream by crushing the avocado with a fork and add some lime juice and 3 teaspoons of sour cream to it. mix all together and put in the fridge.

peel and cut the shallot into small cubes. take the pointed pepper out of the plastic bag and cut in half. pull the skin of the pepper and pull the flesh in thin strips. marinate with the shallot, 2 teaspoons of red wine vinegar and 2 teaspoons of soy sauce. mix all together. set aside.

season the scampis with salt and bake golden brown with a bit of olive oil.

now garnish the tacos. spread the avocado cream on every taco, siege them with baked scampis, marinated pointed pepper, pickled onions, pomegranate seeds, crumbled feta and cilantro. cut a lime in wedges and sprinkle lime juice before eating the taco.


stuffed zucchini Mediteranée with guest Evelien

stuffed zucchini Mediteranée with guest Evelien