Name: Calamari tortillas recipe
Yield: 4
Ingredients: 6 cleaned squid tubes, thinly sliced; 2 cloves garlic, crushed; 1 tbsp extra virgin olive oil; 12 small flour tortillas, charred; ½ cup (120g) sour cream, to serve; Smoked paprika powder, to sprinkle; Micro parsley leaves, to serve; Lime wedges, to serve; Zucchini pico de gallo; 12 zucchini flowers; ½ small red onion, finely chopped; 1 jalapeño chilli, seeded and finely chopped; 1 clove garlic, crushed; Finely grated rind and juice of 1 lime; 2 tbsp extra virgin olive oil

This calamari tortillas recipe is a perfect way to shake up your tortilla game. It’s also an easy and quick meal or snack. To prepare your calamari for your calamari tortillas, slice your squid tubes and then marinate them in garlic. While that’s marinating away, it’s time to create the salsa – a combination of zucchini, red onion, jalapeño chilli for a spicy kick, garlic, lime juice and rind and a dash of oil. Then it’s time to cook up those calamari – they cook in 3 minutes flat! Lastly, load up your tortillas with a base of sour cream, followed by squid and the pico de gallo salsa that you prepared earlier. Delish!

If you’re in the mood for more Mexican dishes, why not try these crumbed chicken tacos – yum! Or you could try whipping up these pork and peanut tacos or beef and black bean quesadillas.

Ingredients

6 cleaned squid tubes, thinly sliced

2 cloves garlic, crushed

1 tbsp extra virgin olive oil

12 small flour tortillas, charred

½ cup (120g) sour cream, to serve

Smoked paprika powder, to sprinkle

Micro parsley leaves, to serve

Lime wedges, to serve

Zucchini pico de gallo

12 zucchini flowers

½ small red onion, finely chopped

1 jalapeño chilli, seeded and finely chopped

1 clove garlic, crushed

Finely grated rind and juice of 1 lime

2 tbsp extra virgin olive oil

Method

Place the squid and garlic in a medium bowl and mix to combine. Season and set aside to marinate.

For the pico de gallo, separate the flowers from the zucchini. Tear the flowers in half and set aside. Thinly slice the baby zucchini. Place in a bowl with red onion, chilli, garlic, lime rind, lime juice and oil. Season well and toss to combine. Set aside.

Heat a large non-stick frying pan over high heat. Add oil to the pan and return to high heat. Add squid and cook for 3 minutes, or until golden and lightly charred.

Spoon sour cream onto tortillas. Top with squid and pico de gallo, garnish with zucchini flowers and serve with paprika, parsley and lime wedges.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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Ingredients

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