- 8 ounces plain yogurt
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 3/4 teaspoon black pepper, divided
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 pounds cleaned squid
- 4-5 cups tortilla chips (about 6-8 ounces)
- 3 tablespoons olive oil, divided
- Fresh greens (such as mâche) and lemon wedges for serving
- calories 394
- fat 18.8 g
- satfat 3.4 g
- monofat 10 g
- polyfat 4 g
- protein 25 g
- carbohydrate 30 g
- fiber 2 g
- cholesterol 323 mg
- iron 2 mg
- sodium 177 mg
- calcium 133 mg
How to Make It
Combine the yogurt with garlic, chili powder, 1/4 teaspoon pepper, and lime juice; cover and refrigerate.
Separate the squids' tentacles from their bodies (if that has not been done already); slice the bodies into 1/2-inch rings, and cut the tentacles in half if they're large. Rinse squid well, and drain.
Put the tortilla chips in a food processor; pulse a few times, then let food processor run until tortilla chips are finely ground. Transfer crumbs to a plate, and combine with remaining 1/2 teaspoon pepper.
Put 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is hot, dredge squid lightly in the crumbs, tapping to remove excess; add to skillet without crowding. (You may have to work in batches, using remaining 1 tablespoon oil.) Cook, turning once, until the squid is firm, lightly browned, and opaque within (cut into a piece to check; about 3-4 minutes per batch). Drain on paper towels, and serve immediately with yogurt sauce, lemon wedges, and greens.