Squid Tacos
Simple, delicious and on the table in no time!
Servings 4 people
Calories 447kcal
Equipment
- Chef Knives
- Chopping board
- zester/microplane
- mixing bowl
- cast iron pan/grill pan
Ingredients
- 12 tacos
- 2 calamari tubes
- 2 orange
- 2 corn
- 1 tbsp olive oil
- 1/2 lime juice juiced
- 1 tbsp smoked paprika
- pinch salt
- 100 g red cabbage
Coriander dressing
- 2 spring onions
- 2 green chili
- 1 handful coriander
- 1 lime zested
- 1/2 lime juiced
- 2 tbsp olive oil
- 1 pinch salt
Instructions
- Slice calamari into 1cm rings and marinate in oil, smoked paprika, salt & lime juice
- Segment the orange and cut into small pieces
- Coriander dressing – slice the spring onions and chili finely, roughly chop the coriander and mix with the remaining dressing ingredients
- Char the corn and remove kernals from the cob
- Heat a grill pan/cast iron pan and heat the tortillas. Wrap in foil until ready to use
- Using the same grill pan/cast iron pan, add a splash of oil and once smoking cook the calamari for 2 minutes – turning half way. Cook the calamari in batches so you don’t crowd the pan
Assembly
- Place the tortilla on the plate, top with red cabbage, calamari, orange segments, charred corn and a drizzle of the coriander dressing
- Demolish!
Notes
Tips/Tricks
- only marinate the calamari tubes as you prepare the rest of the ingredients. The acid in the lime juice will start to cook the calamari so it’s not one of those “marinate overnight jobs”
- you could also crumb the calamari and deep fry if you wanted to – soak the calamari in buttermilk and toss in flour before frying for 1 minute
- if you want the coriander dressing a little hotter then don’t remove the seeds/pith
- calamari will overcook and become rubbery very quickly so try not to get sidetracked 😉
Nutrition
Calories: 447kcal | Carbohydrates: 56g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 732mg | Potassium: 397mg | Fiber: 5g | Sugar: 6g | Vitamin A: 997IU | Vitamin C: 25mg | Calcium: 145mg | Iron: 4mg