Mediterranean Calamari Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari. Ingredients:
1 1/2 pounds calamari tubes and tentacles |
1/2 cup all-purpose flour |
1/2 cup white rice flour |
1/4 teaspoon cayenne |
1 teaspoon kosher salt |
vegetable oil for deep frying |
12 to 14 corn tortillas* (5 to 6 in.), warmed |
lemon aioli |
fried caper and orange slaw |
Directions:
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 spoon, lower calamari into oil and cook until golden (adjust heat to maintain 380°), 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.
3. Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.
4. *If tortillas are very thin, buy double the amount and stack 2 per taco.
5. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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