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Scampi tacos with crunchy peanut salad

Scampi tacos with crunchy peanut salad


These soft shell tacos are full of texture and flavour

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    3257kj 778kcal
  • Fat
    High 51%
  • Saturates
    Low 28%
  • Sugar
    Low 13%
  • Salt
    High 38%

% of adult’s reference intake | Carbohydrates per serving : 77g


  • 280g pack frozen Co-op breaded wholetail scampi
  • 1 Co-op little gem lettuce, finely shredded
  • 8 radishes, finely sliced
  • ½ x 25g pack coriander, roughly chopped
  • 4 Co-op mini wheat & white tortilla wraps, toasted
  • 2 tbsp Co-op large roasted and salted peanuts, roughly chopped
  • 1 red chilli, deseeded and sliced (optional)
  • 1 lime, cut into wedges
  • For the dressing:
  • 2 tbsp Co-op crunchy peanut butter, heated to soften
  • 1 tsp Co-op light soy sauce
  • Juice of 1 lime
  • 5cm ginger, finely grated
  • 1 tsp Co-op Fairtrade clear honey


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Then cook the scampi according to the pack instructions

For the salad 3. Toss the little gem with the radish and coriander, then set aside 4. Whisk the ingredients for the dressing together to combine. 5. Toss with the salad, reserving a little to serve at the end 6. Divide the salad between the wraps and top with the scampi 7. Garnish with the peanuts, and the chilli (if using) 8. Serve with the lime wedges and remaining dressing

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