Summer taco recipe with crispy squid and quick jalapeno slaw
Step 1
For the quick pickled jalapeno slaw, combine half the jalapenos, the pickling liquid, cabbage and onion in a medium bowl. Season with salt and pepper and drizzle with the olive oil. Toss to combine. Refrigerate for 10 minutes to pickle.
Step 2
Meanwhile, fill a large frying pan with 5cm of vegetable oil and place over high heat. Place the rice flour in a bowl, season the squid with salt and pepper and dredge it in the rice flour.
Step 3
In batches, cook the squid for 1 minute, or until golden and crisp. Remove from the pan with tongs or a spider strainer, and drain on paper towels. Repeat with the remaining squid.
Step 4
Place the fried squid in a large bowl, add the paprika, garlic powder and coriander seeds and toss to combine.
Step 5
Serve the fried squid with tacos, extra jalapenos, pickled slaw, sour cream and coriander leaves.
