Pink Pepper Calamari Tacos

12 x La Banderita flour Street Tacos

4 small whole calamari (about 500g), cleaned

1 tbs. olive oil

1/2 tsp. all spice

1 tsp. pink peppercorn

1/2 a punnet cherry tomatoes, quartered

2 tbs. crispy fried shallots

Green Salsa

1 tbs. pumpkin seeds, toasted

1 clove garlic

1 small bunch of mint, leaves picked plus extra to garnish

2 tbs. jalapeno in brine plus 1 tsp. of the brine

Juice and zest 1 lime

1/2 tbs. brown sugar

1/4 cup olive oil

Salt

Make this with

Street Taco

Soft Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Separate the tentacles and cut in half. Cut through one side of the squid. Flatten out and score the surface diagonally. Cut into 5cm pieces. Place in a bowl with 1 tablespoon of oil, salt, all spice and crushed pink peppercorns.

Step 2

In a mortar and pestle crush pepitas into a fine crumb. Add the garlic and a good pinch of salt and bruise. Add mint, jalapenos, lime and sugar and pound until a paste forms, then add a 1/4 cup of olive oil and combine until smooth. Alternatively pulse all ingredients in a small food processor to form the salsa.

Step 3

Warm tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.

Step 4

Heat a bbq or grill pan and cook the calamari for 1-2 minutes until charred and just cooked through.

Step 5

Serve calamari in the warm tacos, with tomato, green salsa and crispy shallots.