Langoustine tacos

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.