Mediterranean Calamari Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.
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
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