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Mediterranean Calamari Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
Total time 1 hr, 15 mins
Yield Makes 12 to 14
Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.


  • 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
  • Lemon Aioli
  • Fried Caper and Orange Slaw

Nutrition Information

  • calories 457
  • caloriesfromfat 35 %
  • protein 13 g
  • fat 18 g
  • satfat 2.4 g
  • carbohydrate 61 g
  • fiber 4.3 g
  • sodium 577 mg
  • cholesterol 130 mg

How to Make It

  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.

  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.

  3. Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.

  4. *If tortillas are very thin, buy double the amount and stack 2 per taco.

  5. Note: Nutritional analysis is per taco with 1 tbsp. sauce.