Lime Squid Tacos

Pearly squid meat, seared quickly to stay tender. The crunch of red cabbage and the sharp acidity of lime cut through the spicy pan juices.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 587
• Protein: 30 g
• Carbs: 71 g
• Fat: 19 g

Ingredients

• 600 g Loligo vulgaris ( in rings )
• 8 piece Soft tortilla (for filling), made from corn
• 200 g Red cabbage ( finely shredded )
• 2 piece Citrus aurantiifolia (Christm.) Swingle.
• 1 piece Red onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( chopped )
• 3 tbsp Sunflower oil
• 1 tsp Smoked paprika
• 1 piece Fresh cilantro ( leaves picked )
• 1 pinch Gray sea salt
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped )

Instructions

1. Squid preparation

   Clean the squid. Cut the tubes into 1 cm thick rings. Pat them dry thoroughly with a clean cloth: if they are wet, they will boil instead of searing.

2. Garnish preparation

   Finely shred the red cabbage and red onion. Chop the cilantro and chili. Squeeze one lime over the cabbage to soften it slightly.

3. Quick sear

   Heat the oil in a very hot pan. Add the squid, minced garlic, smoked paprika, and chipotle in adobo sauce. Sear for 2 minutes until the flesh becomes opaque. Deglaze with the juice of the second lime, scraping up the browned bits.

4. Warming the tortillas

   Place the tortillas for a few seconds on a hot griddle or directly over the flame until they are soft and steaming.

Chef's tips

• Squid doesn't do middle ground: it's either 2 minutes on high heat or 45 minutes on low. Anything in between is rubber.
• Dry your squid rings in a towel before cooking; that's the secret to a good sear.

Storage

Eat immediately. Reheated squid loses all its tenderness.