eCook Meal
BABYLONSTOREN’S PEPPER SQUID TACOS
with cocktail rotis, crispy onions & pink peppercorn crème
Whip up some exciting mini roti tacos, inspired by the beloved Babylonstoren! Swirled with a pink peppercorn and crème fraîche sauce and piled with corn, salt-charred spring onion, and crispy squid, coated in crushed peppercorns and flavoured with lime zest and garlic.
Serving guide
Choose your portion size.
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Crush the pink peppercorns using a pestle and mortar or the back of a sturdy knife. Place the squid in a bowl with the grated Garlic and half of the crushed peppercorns. Add a drizzle of olive oil, some seasoning, and the lime zest to taste. Toss to coat and set aside to marinate until frying.
CHARRED ELEMENTS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 2-3 minutes until charred, shifting occasionally. Transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. Keep the pan over the heat and add another drizzle of oil. When hot, pop in the sliced spring onion and a pinch of salt. Fry for 1-2 minutes until charred, shifting regularly. Remove from the pan on completion and set aside for serving.
SALAD & PEPPER CRÈME
Place the shredded lettuce and quartered baby tomatoes in a bowl with a drizzle of olive oil and the juice of 1 Lime wedge. Toss together, season to taste, and set aside for serving. Place a small pot over a medium heat with a drizzle of oil or a knob of butter. When hot, add the remaining crushed peppercorns (to taste) and fry for 1-2 minutes until fragrant. Remove the pot from the heat, add in the crème fraîche, and stir until combined. Season to taste, pop on a lid, and set aside for serving.
CRISPY, FRIED SQUID
Return the pan to a high heat with another drizzle of oil. When the oil is extremely hot, fry the marinated squid for 1-2 minutes until cooked through and crispy, shifting occasionally. Remove from the heat on completion and allow to rest in the pan until serving.
WARM THE ROTIS
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Remove from the pan on completion and lay out on a plate, ready for serving. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
YOU’LL WANNA TACO ’BOUT IT!
Smear some pink pepper crème on each roti. Add some shredded lettuce and baby tomato in the centre. Load up with the charred Corn and spring onion, and top with the crispy squid. Finish off with any remaining pink pepper crème, a squeeze of lime juice, and the crispy onions. Time to go to taco town!
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Crush the pink peppercorns using a pestle and mortar or the back of a sturdy knife. Place the squid in a bowl with the grated Garlic and half of the crushed peppercorns. Add a drizzle of olive oil, some seasoning, and the lime zest to taste. Toss to coat and set aside to marinate until frying.
CHARRED ELEMENTS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. Keep the pan over the heat and add another drizzle of oil. When hot, pop in the sliced spring onion and a pinch of salt. Fry for 2-3 minutes until charred, shifting regularly. Remove from the pan on completion and set aside for serving.
SALAD & PEPPER CRÈME
Place the shredded lettuce and quartered baby tomatoes in a bowl with a drizzle of olive oil and the juice of 2 Lime wedges. Toss together, season to taste, and set aside for serving. Place a small pot over a medium heat with a drizzle of oil or a knob of butter. When hot, add the remaining crushed peppercorns (to taste) and fry for 1-2 minutes until fragrant. Remove the pot from the heat, add in the crème fraîche, and stir until combined. Season to taste, pop on a lid, and set aside for serving.
CRISPY, FRIED SQUID
Return the pan to a high heat with another drizzle of oil. When the oil is extremely hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. You may need to do this step in batches. Remove from the heat on completion and allow to rest in the pan until serving.
WARM THE ROTIS
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Remove from the pan on completion and lay out on 2 plates, ready for serving. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
YOU’LL WANNA TACO ’BOUT IT!
Smear some pink pepper crème on each roti. Add some shredded lettuce and baby tomato in the centre. Load up with the charred Corn and spring onion, and top with the crispy squid. Finish off with any remaining pink pepper crème, a squeeze of lime juice, and the crispy onions. Time to go to taco town!
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Crush the pink peppercorns using a pestle and mortar or the back of a sturdy knife. Place the squid in a bowl with the grated Garlic and half of the crushed peppercorns. Add a drizzle of olive oil, some seasoning, and the lime zest to taste. Toss to coat and set aside to marinate until frying.
CHARRED ELEMENTS
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. Keep the pan over the heat and add another drizzle of oil. When hot, pop in the sliced spring onion and a pinch of salt. Fry for 2-3 minutes until charred, shifting regularly. Remove from the pan on completion and set aside for serving.
SALAD & PEPPER CRÈME
Place the shredded lettuce and quartered baby tomatoes in a bowl with a drizzle of olive oil and the juice of 2 Lime wedges. Toss together, season to taste, and set aside for serving. Place a small pot over a medium heat with a drizzle of oil or a knob of butter. When hot, add the remaining crushed peppercorns (to taste) and fry for 1-2 minutes until fragrant. Remove the pot from the heat, add in the crème fraîche, and stir until combined. Season to taste, pop on a lid, and set aside for serving.
CRISPY, FRIED SQUID
Return the pan to a high heat with another drizzle of oil. When the oil is extremely hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. You may need to do this step in batches. Remove from the heat on completion and allow to rest in the pan until serving.
WARM THE ROTIS
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Remove from the pan on completion and lay out on 2 plates, ready for serving. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
YOU’LL WANNA TACO ’BOUT IT!
Smear some pink pepper crème on each roti. Add some shredded lettuce and baby tomato in the centre. Load up with the charred Corn and spring onion, and top with the crispy squid. Finish off with any remaining pink pepper crème, a squeeze of lime juice, and the crispy onions. Time to go to taco town!
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Crush the pink peppercorns using a pestle and mortar or the back of a sturdy knife. Place the squid in a bowl with the grated Garlic and half of the crushed peppercorns. Add a drizzle of olive oil, some seasoning, and the lime zest to taste. Toss to coat and set aside to marinate until frying.
CHARRED ELEMENTS
Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. Keep the pan over the heat and add another drizzle of oil. When hot, pop in the sliced spring onion and a pinch of salt. Fry for 3-4 minutes until charred, shifting regularly. Remove from the pan on completion and set aside for serving.
SALAD & PEPPER CRÈME
Place the shredded lettuce and quartered baby tomatoes in a bowl with a drizzle of olive oil and the juice of 4 Lime wedges. Toss together, season to taste, and set aside for serving. Place a small pot over a medium heat with a drizzle of oil or a knob of butter. When hot, add the remaining crushed peppercorns (to taste) and fry for 1-2 minutes until fragrant. Remove the pot from the heat, add in the crème fraîche, and stir until combined. Season to taste, pop on a lid, and set aside for serving.
CRISPY, FRIED SQUID
Return the pan to a high heat with another drizzle of oil. When the oil is extremely hot, fry the marinated squid for 3-4 minutes until cooked through and crispy, shifting occasionally. You will need to do this step in batches. Remove from the heat on completion and allow to rest in the pan until serving.
WARM THE ROTIS
Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Remove from the pan on completion and lay out on 4 plates, ready for serving. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
YOU’LL WANNA TACO ’BOUT IT!
Smear some pink pepper crème on each roti. Add some shredded lettuce and baby tomato in the centre. Load up with the charred Corn and spring onion, and top with the crispy squid. Finish off with any remaining pink pepper crème, a squeeze of lime juice, and the crispy onions. Time to go to taco town!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.52
for 4 servings · R34.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R36.99 · 64% of packR23.67
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Butter Lettuce needs 80 gButter Lettuce 180 g 180 g at R29.99 · 44% of packR13.33
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Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Cocktail Rotis
- Pink Peppercorns
- Baby Tomatoes
- Squid Heads & Tubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BABYLONSTOREN’S PEPPER SQUID TACOS?
The preparation time for BABYLONSTOREN’S PEPPER SQUID TACOS with cocktail rotis, crispy onions & pink peppercorn crème is between 20 and 40 minutes.
What is the total time required to make BABYLONSTOREN’S PEPPER SQUID TACOS with cocktail rotis, crispy onions & pink peppercorn crème?
The total time required to make BABYLONSTOREN’S PEPPER SQUID TACOS with cocktail rotis, crispy onions & pink peppercorn crème is between 30 and 50 minutes.
How many servings does BABYLONSTOREN’S PEPPER SQUID TACOS provide?
4 servings
What are the main ingredients in BABYLONSTOREN’S PEPPER SQUID TACOS?
Baby Tomato, Butter Lettuce, Cocktail Rotis, Corn, Creme Fraiche, Crispy Onions, Garlic, Lime, Pink Peppercorns, Spring Onion, Squid Heads & Tubes
What is the nutritional information of BABYLONSTOREN’S PEPPER SQUID TACOS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BABYLONSTOREN’S PEPPER SQUID TACOS?
WARM THE ROTIS: Place a dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Remove from the pan on completion and lay out on 2 plates, ready for serving. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.) CRISPY, FRIED SQUID: Return the pan to a high heat with another drizzle of oil. When the oil is extremely hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. You may need to do this step in batches. Remove from the heat on completion and allow to rest in the pan until serving. CHARRED ELEMENTS: Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. Keep the pan over the heat and add another drizzle of oil. When hot, pop in the sliced spring onion and a pinch of salt. Fry for 2-3 minutes until charred, shifting regularly. Remove from the pan on completion and set aside for serving. SALAD & PEPPER CRÈME: Place the shredded lettuce and quartered baby tomatoes in a bowl with a drizzle of olive oil and the juice of 2 lime wedges. Toss together, season to taste, and set aside for serving. Place a small pot over a medium heat with a drizzle of oil or a knob of butter. When hot, add the remaining crushed peppercorns (to taste) and fry for 1-2 minutes until fragrant. Remove the pot from the heat, add in the crème fraîche, and stir until combined. Season to taste, pop on a lid, and set aside for serving. MARINATE THE SQUID: Rinse the squid to remove any residue from the packet and pat dry with some paper towel. Crush the pink peppercorns using a pestle and mortar or the back of a sturdy knife. Place the squid in a bowl with the grated garlic and half of the crushed peppercorns. Add a drizzle of olive oil, some seasoning, and the lime zest to taste. Toss to coat and set aside to marinate until frying. YOU’LL WANNA TACO ’BOUT IT!: Smear some pink pepper crème on each roti. Add some shredded lettuce and baby tomato in the centre. Load up with the charred corn and spring onion, and top with the crispy squid. Finish off with any remaining pink pepper crème, a squeeze of lime juice, and the crispy onions. Time to go to taco town!
What should be prepared from my kitchen to make BABYLONSTOREN’S PEPPER SQUID TACOS?
Baby Tomato, Butter Lettuce, Cocktail Rotis, Corn, Creme Fraiche, Crispy Onions, Garlic, Lime, Pink Peppercorns, Spring Onion, Squid Heads & Tubes
How many calories does BABYLONSTOREN’S PEPPER SQUID TACOS have?
calories
How much fat content does BABYLONSTOREN’S PEPPER SQUID TACOS have?
grams