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Spicy Langoustine Tacos with a Pineapple Sriracha Remolaude

Need a quick and easy, fresh and healthy alternative to your weeknight beef tacos? Try'll love them!


Makes 4 really large tacos
1/2 - 3/4 pound Langoustine tails (available frozen, already cooked) You could also substitute shrimp, or fish fillet
1 lemon
1 avocado
1 bag shredded cabbage mix (i.e. for coleslaw)
1 tomato chopped
shredded cheese - optional
soft tortillas 

Quick Remolaude:

1/2 cup Greek Yogurt (plain or pineapple flavored) you can also use mayonnaise 
Sriracha to taste
Milk or Buttermilk to thin out the mixture
Mix together, adjust to suit your taste for spiciness 


1. Warm the frozen langoustine tails in a frying pan, squeeze with juice from 1/2 lemon. Remove from pan and set aside.

2. Warm individual tortillas in same pan, sprayed with cooking spray.

3. Mash avocado add a squeeze of lemon juice.

4. Assemble tacos, layering chopped cabbage, mashed avocado, chopped tomatoes, langoustines, drizzle with remolaude. 



Jackie said…
Very interesting - and sounds extremely healthful. I've never tried using Langoustine tails myself, but a friend of mine from Britain sings their praises so I promised I would try them ... just didn't know how. You gave me the answer! :)

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