Langoustine tacos

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40min

•

Medium

A taco with langoustine: in one bite and oh-so-delicious with the aperitif.

A taco with langoustine: in one bite and oh-so-delicious with the aperitif.
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Ingredients

What do you need?

Quantity: 8P

3 tortilla wraps
10 fresh langoustines
2 tbsp olive oil
1 tsp sesame oil
about 10 chives
pepper from the mill
pinch of fleur de sel
zest of 1 lime + a few drops

For the finishing touches
0.5 avocado
2 tbsp sour cream
1 tsp lime juice
4 cherry tomatoes
10 leaves of flat parsley

3 tortilla wraps
10 fresh langoustines
2 tbsp olive oil
1 tsp sesame oil
about 10 chives
pepper from the mill
pinch of fleur de sel
zest of 1 lime + a few drops

For the finishing touches
0.5 avocado
2 tbsp sour cream
1 tsp lime juice
4 cherry tomatoes
10 leaves of flat parsley
Preparation method

How do you make this?

Preheat the oven to 185 °C.

Cut out circles of 5 to 6 cm from the tortilla.

Place on a baking sheet lined with baking paper.

Bake them for 3 minutes. After 2 minutes, turn the circles over. Make sure they are crispy.

Let the tortilla circles cool down.

Remove the heads from the langoustines.

Carefully cut open the carcass with scissors. Place the scissors at the bottom between the legs and cut carefully.

Remove the meat.

Freeze the heads and carcasses to make a delicious broth later.

Mix 2 tbsp olive oil, 1 tsp sesame oil, and 1 tsp finely chopped chives in a bowl.

Slice the langoustines into thin slices and add them to the bowl with the rest.

Mix in the lime zest.

Store in the refrigerator.

Fill a small piping bag with sour cream.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.