Calamari tacos with chilli sauce

Gourmet~Traveller

Cuisine: Mexican

Serves: 8

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By Roy Choi, Kogi, Los Angeles

Ingredients

1 kg calamari, cleaned, sliced into 2cm rings, tentacles halved
2 tbsp lime juice
80 ml (1/3 cup) olive oil
16 10cm-diameter warm corn tortillas
150 gm (1 cup) finely diced white onion
To serve: coarsely chopped coriander, toasted sesame seeds and lime wedges

90 ml sweet chilli sauce
1 tbsp finely chopped white onion
½ spring onion, coarsely chopped
3 tsp each coarsely chopped Thai basil and coriander
2 tsp lime juice
1½ tsp finely chopped ginger
1½ tsp sriracha sauce (see note)
1 tsp freshly squeezed orange juice
1 tsp dried New Mexico chilli (see note)
1 small garlic clove, coarsely chopped
½ tsp toasted sesame seeds
½ tsp kochukaru (see note)
¼ red birdseye chili (see note), coarsely chopped

Preparation method

Serves 8

Prep time 45 mins, cook 30 mins

For chilli sauce, finely process ingredients in a small food processor, season to taste and refrigerate until required. Makes about 150ml.

Combine calamari in a bowl with lime juice and half the olive oil and season to taste.

Heat a plancha (see note) to high heat, or heat a large frying pan over high heat. Brush tortillas with remaining oil and cook in batches, turning once, until just warm and slightly crisp (1-2 minutes each side). Keep warm.

Cook calamari on plancha until just seared (1 minute), then season to taste.

Stack tortillas in piles of two, top with calamari, chilli sauce, onion and coriander, scatter with sesame seeds, squeeze over lime wedges and serve.

Also in this section

Calamari with baby pak choy

Maltagliati di pane con calamari (bread maltagliati with calamari)

Barbecued stuffed calamari

Char-grilled calamari with chicory and coriander

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