Crispy squid tacos with quick jalapeno slaw
Lift your taco Tuesday game with this filling of crispy fried squid, quick jalapeno pickle slaw and sour cream.
Ingredients
¼ cup pickled jalapenos, plus 2 tbsp pickling liquid
¼ green cabbage, finely shredded
1 white onion, thinly sliced into rounds
1 tbsp extra virgin olive oil
½ cup rice flour
4 cleaned squid tubes, cut into thin rounds
vegetable oil, to shallow fry
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground coriander seeds
12 small flour tortillas, charred
⅓ cup sour cream
coriander leaves, to serve
Method
Step 1
For the quick pickled jalapeno slaw, combine half the jalapenos, the pickling liquid, cabbage and onion in a medium bowl. Season with salt and pepper and drizzle with the olive oil. Toss to combine. Refrigerate for 10 minutes to pickle.
Step 2
Meanwhile, fill a large frying pan with 5cm of vegetable oil and place over high heat. Place the rice flour in a bowl, season the squid with salt and pepper and dredge it in the rice flour.
Step 3
In batches, cook the squid for 1 minute, or until golden and crisp. Remove from the pan with tongs or a spider strainer, and drain on paper towels. Repeat with the remaining squid.
Step 4
Place the fried squid in a large bowl, add the paprika, garlic powder and coriander seeds and toss to combine.
Step 5
Serve the fried squid with tacos, extra jalapenos, pickled slaw, sour cream and coriander leaves.
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Original URL: https://www.theage.com.au/goodfood/recipes/crispy-squid-tacos-with-quick-jalapeno-slaw-20250307-p5lhvf.html