Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.
Sunset SEPTEMBER 2010
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.
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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