A warm, toasted tortilla topped with smooth guacamole, crispy battered squid, coriander, fresh lime, diced tomato, and a spicy chipotle sauce. It’ll be hard to eat only one serving!
Spicy Tempura Squid Tortillas
Spicy Tempura Squid Tortillas
with a spicy chipotle sauce & guacamole
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Chipotle Chillies in Adobo
- Corn Tortillas
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Guacamole
- Lime
- Limes
- Red Wine
- Salad Leaves
- Self-raising Flour
- Squid Heads & Tubes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Blender
SPICY CHIPOTLE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost evaporated. Add the chopped chillies in adobo (and any sauce), 30ml of water, seasoning, and 5ml of a sweetener of choice. Leave to simmer for 1-2 minutes until slightly reduced.
SMOOTH OPERATOR
When the sauce is done, remove from the pan and place in a blender. Add a splash of water and pulse until smooth. If the sauce is not coming together, add more water as necessary. Set aside.
ICE, ICE BABY!
Pour 100ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Set up your station by placing the squid heads & tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them in the batter and lower into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season. Do this step in batches.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TIME TO DINE
Lay down the toasted tortillas. Smear on the Guacamole and top with the shredded Salad Leaves and the crispy squid. Drizzle over the chipotle sauce (to taste) and sprinkle over the picked coriander, the Lime zest, and the diced Tomato. Squeeze over some lime juice and serve with a lime wedge. Tuck in, Chef!
Garlic Clove - 1
Red Wine - 10ml
Chipotle Chillies in Adobo - 10g
Self-raising Flour - 180ml
Squid Heads & Tubes - 150g
Corn Tortillas - 2
Guacamole - 40g
Salad Leaves - 20g
Fresh Coriander - 4g
Tomato - 1
Lime - 1
SPICY CHIPOTLE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost evaporated. Add the chopped chillies in adobo (and any sauce), 60ml of water, seasoning, and 10ml of a sweetener of choice. Leave to simmer for 1-2 minutes until slightly reduced.
SMOOTH OPERATOR
When the sauce is done, remove from the pan and place in a blender. Add a splash of water and pulse until smooth. If the sauce is not coming together, add more water as necessary. Set aside.
ICE, ICE BABY!
Pour 200ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Set up your station by placing the squid heads & tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them in the batter and lower into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season. Do this step in batches.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TIME TO DINE
Lay down the toasted tortillas. Smear on the Guacamole and top with the shredded Salad Leaves and the crispy squid. Drizzle over the chipotle sauce (to taste) and sprinkle over the picked coriander, the Lime zest, and the diced Tomato. Squeeze over some lime juice and serve with a lime wedge. Tuck in, Chef!
Garlic Cloves - 2
Red Wine - 20ml
Chipotle Chillies in Adobo - 20g
Self-raising Flour - 360ml
Squid Heads & Tubes - 300g
Corn Tortillas - 4
Guacamole - 80g
Salad Leaves - 40g
Fresh Coriander - 8g
Tomato - 1
Lime - 1
SPICY CHIPOTLE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost evaporated. Add the chopped chillies in adobo (and any sauce), 90ml of water, seasoning, and 15ml of a sweetener of choice. Leave to simmer for 1-2 minutes until slightly reduced.
SMOOTH OPERATOR
When the sauce is done, remove from the pan and place in a blender. Add a splash of water and pulse until smooth. If the sauce is not coming together, add more water as necessary. Set aside.
ICE, ICE BABY!
Pour 300ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Set up your station by placing the squid heads & tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them in the batter and lower into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season. Do this step in batches.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TIME TO DINE
Lay down the toasted tortillas. Smear on the Guacamole and top with the shredded Salad Leaves and the crispy squid. Drizzle over the chipotle sauce (to taste) and sprinkle over the picked coriander, the Lime zest, and the diced Tomato. Squeeze over some lime juice and serve with a lime wedge. Tuck in, Chef!
Garlic Cloves - 3
Red Wine - 30ml
Chipotle Chillies in Adobo - 30g
Self-raising Flour - 540ml
Squid Heads & Tubes - 450g
Corn Tortillas - 6
Guacamole - 120g
Salad Leaves - 60g
Fresh Coriander - 12g
Tomatoes - 2
Limes - 2
SPICY CHIPOTLE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost evaporated. Add the chopped chillies in adobo (and any sauce), 120ml of water, seasoning, and 20ml of a sweetener of choice. Leave to simmer for 1-2 minutes until slightly reduced.
SMOOTH OPERATOR
When the sauce is done, remove from the pan and place in a blender. Add a splash of water and pulse until smooth. If the sauce is not coming together, add more water as necessary. Set aside.
ICE, ICE BABY!
Pour 400ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Set up your station by placing the squid heads & tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them in the batter and lower into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season. Do this step in batches.
TOASTY TORTILLAS
Place a pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TIME TO DINE
Lay down the toasted tortillas. Smear on the Guacamole and top with the shredded Salad Leaves and the crispy squid. Drizzle over the chipotle sauce (to taste) and sprinkle over the picked coriander, the Lime zest, and the diced Tomato. Squeeze over some lime juice and serve with a lime wedge. Tuck in, Chef!
Garlic Cloves - 4
Red Wine - 40ml
Chipotle Chillies in Adobo - 40g
Self-raising Flour - 750ml
Squid Heads & Tubes - 600g
Corn Tortillas - 8
Guacamole - 160g
Salad Leaves - 80g
Fresh Coriander - 15g
Tomatoes - 2
Limes - 2
Frequently Asked Questions
What is the preparation time for Spicy Tempura Squid Tortillas?
The preparation time for Spicy Tempura Squid Tortillas with a spicy chipotle sauce & guacamole is between 25 and 40 minutes.
What is the total time required to make Spicy Tempura Squid Tortillas with a spicy chipotle sauce & guacamole?
The total time required to make Spicy Tempura Squid Tortillas with a spicy chipotle sauce & guacamole is between 35 and 60 minutes.
How many servings does Spicy Tempura Squid Tortillas provide?
4 servings
What are the main ingredients in Spicy Tempura Squid Tortillas?
Chipotle Chillies in Adobo, Corn Tortillas, Fresh Coriander, Garlic Clove, Garlic Cloves, Guacamole, Lime, Limes, Red Wine, Salad Leaves, Self-raising Flour, Squid Heads & Tubes, Tomato, Tomatoes
What is the nutritional information of Spicy Tempura Squid Tortillas?
Calories: 775, Carbs: 118 grams, Fat: grams, Protein: 38 grams, Sugar: 7.9 grams, Salt: 531 grams
How do I prepare Spicy Tempura Squid Tortillas?
SPICY CHIPOTLE SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost evaporated. Add the chopped chillies in adobo (and any sauce), 60ml of water, seasoning, and 10ml of a sweetener of choice. Leave to simmer for 1-2 minutes until slightly reduced. SMOOTH OPERATOR: When the sauce is done, remove from the pan and place in a blender. Add a splash of water and pulse until smooth. If the sauce is not coming together, add more water as necessary. Set aside. ICE, ICE BABY!: Pour 200ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. TOASTY TORTILLAS: Place a pan over medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out. TASTY TEMPURA: To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined. (Don’t overmix, lumps are fine in this case!) Set up your station by placing the squid heads & tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them in the batter and lower into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season. Do this step in batches. TIME TO DINE: Lay down the toasted tortillas. Smear on the guacamole and top with the shredded salad leaves and the crispy squid. Drizzle over the chipotle sauce (to taste) and sprinkle over the picked coriander, the lime zest, and the diced tomato. Squeeze over some lime juice and serve with a lime wedge. Tuck in, Chef!
What should be prepared from my kitchen to make Spicy Tempura Squid Tortillas?
Chipotle Chillies in Adobo, Corn Tortillas, Fresh Coriander, Garlic Clove, Garlic Cloves, Guacamole, Lime, Limes, Red Wine, Salad Leaves, Self-raising Flour, Squid Heads & Tubes, Tomato, Tomatoes
How many calories does Spicy Tempura Squid Tortillas have?
775 calories
How much fat content does Spicy Tempura Squid Tortillas have?
grams
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