Tacos de Pescado – Fish Tacos

This is a great recipe that’s easy to make, whilst being healthy and delicious at the same time. It works well as a starter at a dinner party, as well as grazing fodder over a casual drink or two.

You can make this recipe in a griddle pan over the stove, or on a BBQ which is even better. If possible use fresh squid as opposed to frozen. This recipe also works equally as well with cuttlefish too!

For the perfect accompaniment, serve with 2 Fingers Creole Chinky Tartare Sauce and some crusty bread to soak up the flavoured oil

Ingredients:                          Serves 1 – 2

For the squid:

250 – 300g Raw squid tubes and tentacles (cleaned and prepared)

Olive oil (for char-grilling)

Sea salt & cracked black pepper to season

For the dressing:

3 – 4 Tbsp – Extra virgin olive oil

1 Lemon zest and juice

1 Tbsp – Nonpareille Capers/ Lilliput capers

1 Red chilli chopped, deseeded

1 spring coriander chopped

1 sprig parsley chopped

Sea salt & cracked black pepper to season

Chargrilled, lemon wedge to garnish

Method:

For the dressing:

Combine all the ingredients and adjust seasoning with salt and cracked black pepper and adjust the acidity with lemon juice as necessary (or to your taste)

Put the dressing aside, ensure that it remains at room temperature.

For the squid:

Cut the squid tubes lengthwise down one side and open flat. Using the back of you knife, scrap away any remaining innards or membrane. Pat dry the squid using a paper towel to remove any excess surface moisture.

Score the inside of the open squid tubes on the diagonal in both directions and cut into rectangles. Cut the tentacles in half if too large.

Heat a griddle pan (or BBQ if using) on a high heat until screaming hot. Brush the prepared squid tubes and tentacles with olive oil, season with salt and cracked black pepper

Cook the squid tube pieces and tentacles on high heat for 2 – 3 minutes, turning occasionally until opaque. 

At the last minute, toss the squid in the dressing and serve on warm warm plates immediately, with 2 Fingers Creole Chunky Tartare Sauce and chargrilled lemon wedge. 

For BBQ or outdoor grilling over coals, brush the dressing over the squid while cooking, or drizzle over the top once it is cooked. 

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