Mediterranean Calamari Tacos

Mediterranean Calamari Tacos
Photo by Leigh Beisch

Ingredients

  • 1 ½ pounds calamari tubes and tentacles
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour
  • 1 ½ pounds calamari tubes and tentacles
  • ½ cup all-purpose flour
  • 12 to 14 corn tortillas* (5 to 6 in.), warmed
  • Lemon Aioli
  • + 10 more ingredients
    • ½ cup white rice flour
    • Fried Caper and Orange Slaw
    • ¼ teaspoon cayenne
    • ¼ teaspoon cayenne
    • ½ cup white rice flour
    • Vegetable oil for deep frying
    • 1 teaspoon kosher salt
    • 12 to 14 corn tortillas* (5 to 6 in.), warmed
    • Fried Caper and Orange Slaw
    • Lemon Aioli

1. Preheat oven to 200°. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl. 2. Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to 380°. Toss one-quarter of calamari at a time in flour to coat, shaking off excess. With a slotted s...

View full recipe at My Recipes

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