Mediterranean Calamari Tacos
- 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
- Preheat oven to 200u0b0. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl.
- Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to 380u0b0. 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 380u0b0), 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.
- Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.
- *If tortillas are very thin, buy double the amount and stack 2 per taco.
- Note: Nutritional analysis is per taco with 1 tbsp. sauce.
calamari, allpurpose, white rice flour, cayenne, kosher salt, vegetable oil, corn tortillas
Taken from www.myrecipes.com/recipe/mediterranean-calamari-tacos (may not work)