Spicy Langoustine Tacos with a Pineapple Sriracha Remolaude
Need a quick and easy, fresh and healthy alternative to your weeknight beef tacos? Try these...you'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 bag shredded cabbage mix (i.e. for coleslaw)
1 tomato chopped
shredded cheese - optional
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.