Mediterranean Calamari Tacos

Mediterranean Calamari Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
Yields Makes 12 to 14 Total Time 1 hr 15 mins
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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 457Calories from Fat 35
% Daily Value *
Total Fat 18g28%
Saturated Fat 2.4g12%
Cholesterol 130mg44%
Sodium 577mg25%
Total Carbohydrate 61g21%
Dietary Fiber 4.3g18%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.

Step 4
4

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 5
5

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

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

Step 1
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.

Step 2
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.

Step 3
3

Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.

Step 4
4

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 5
5

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Mediterranean Calamari Tacos
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