Mediterranean Calamari Tacos

Ingredients

• 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

Preparation

1. 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. 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. 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.