Taco summer recipe with crunchy squid and Slaw Jalapeno Fast
Step 1
For the Slaw Jalapeno rapid sottaceto, combines half of the jalapensos, the liquid, the cabbage and the purification onion in an average bowl. Season with salt and pepper and season with olive oil. Mix to combine. Refrigerate for 10 minutes of pickles.
Step 2
In the meantime, fill a large pan with 5 cm of vegetable oil and put on high heat. Put the rice flour in a bowl, season the squid with salt and pepper and dragala in rice flour.
Step 3
In the lots, cook the squid for 1 minute or until golden and crunchy. Remove from the pan with pliers or a spider filter and drain them on paper towels. Repeat with the remaining squid.
Step 4
Put the fried squid in a large bowl, add the paprika, the garlic powder and coriander seeds and mix to combine.
Step 5
Serve the fried squid with Tacos, Jalapentos Extra, Slaw Sottaceto, sour cream and coriander leaves.
