Calamari Tacos

Michael Symon
Servings: 4 - 6
30 to 45 min

A food truck must!

  • Ingredients
  • step-by-step directions
Marinated Calamari:
  • 2 oranges (zested, juiced)
  • 2 limes (zested, juiced)
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochugaru
  • 2 cloves garlic (peeled, grated)
  • 1 (1-inch) piece of ginger (peeled, grated)
  • 2 pounds squid (cleaned, thinly sliced into rings)
Salsa Naranja:
  • 1 tablespoon olive oil
  • 1 small white onion (peeled, chopped)
  • 1 jalapeno (thinly sliced)
  • 1 fresno chile (thinly sliced)
  • 1 clove garlic (peeled, chopped)
  • 1 tablespoon gochugaru
  • 1/2 cup sweet chili sauce
  • 1/3 cup orange juice
  • 2 tablespoons lime juice
  • 1/3 cup cilantro (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
White Pico:
  • 1 small white onion (peeled, small dice)
  • 1/2 bunch green onions (root end removed, white and light green parts only, thinly sliced on a bias)
  • 1/2 cup cilantro (finely chopped)
  • 2 lime (zested, juiced)
  • Kosher salt (to taste)
To Assemble:
  • 2 tablespoons olive oil
  • 12-16 (6-inch) corn tortillas
  • white sesame seeds (to garnish)
  • For the Marinated Calamari: In a large bowl, add the orange zest and juice, lime zest and juice, soy sauce, sesame oil, gochugaru, garlic, ginger, and whisk to combine. Add the calamari and toss to coat. Cover and transfer to the refrigerator to marinate for 30 minutes.
  • Meanwhile, make the salsa naranja.
  • For the Salsa Naranja: In a medium saute pan over medium-high heat, warm the olive oil. Add the onion, jalapeno, and fresno chile and season with salt. Stir to combine and cook until vegetables are soft and translucent, about 2-3 minutes. Add the garlic and gochugaru, and cook for 1 minute more. Stir in the sweet chili sauce, and orange juice, and cook until warmed through, about 1-2 minutes. Transfer mixture to the carafe of a blender, add the lime juice and cilantro, and blend until smooth. Remove to a medium bowl, season with salt and pepper to taste and set aside to cool.
  • For the White Pico: In a medium bowl, add the white onion, green onion, cilantro, lime zest and juice and stir to combine. Season with salt to taste and set aside until ready to use.
  • To Assemble: Preheat a griddle or large cast-iron skillet over medium-high heat. Add the corn tortillas, in a single layer, working in batches if necessary, to the griddle and cook until charred, about 1-2 minutes per side. Remove to a plate and cover with a kitchen towel to keep warm. Repeat with remaining tortillas.
  • To the same griddle, add the olive oil. Add marinated calamari and cook, tossing occasionally, until charred and cooked through, about 1-2 minutes. Remove to a plate and divide calamari evenly amongst the charred corn tortillas. Top with desired amount of white pico, salsa naranja, and garnish with sesame seeds. Serve immediately.
  • Tip: If your local market does not carry squid, peeled and de-veined shrimp make an excellent substitute!
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