I love fried calamari! Since I was diagnosed gluten intolerant, I have not been able to really patron many Italian restaurants let alone order fried calamari.

I purchased a bag of calamari and didn’t want to go the plain route of just making an appetizer and wanted to make it a dinner entree. So I came up with the idea of making calamari tacos. We love fish or even shrimp tacos and this is basically on the same concept.

So, now what did I want to pair it with…. a mango slaw of course!!

Gluten Free Fried Calamari tacos with a Mango Slaw

Makes 15 tacos

Ingredients:

• 1 lb bag frozen Calamari tubes and tentacles, thawed
• 15 corn tortillas
• 1 cup arrowroot
• 1 cup tapioca starch
• 1 tablespoon garlic spread seasoning
• 1/2 tablespoon mild yellow curry powder
• 2 eggs
• 1 cup ice water
• Oil for frying
• Sriracha Mayo Sauce (optional)

Slaw:

• 1/2 cup yellow onion, diced
• 2 cups mango, peeled and diced
• 1/2 cup cilantro, chopped fine
• 2-1/2 cups purple cabbage, diced

Directions:

• Preheat oven to 200°.

• In a medium size bowl mix diced yellow onion, mango, cilantro, and purple cabbage together. Set aside when finished.

• Next make your batter by mixing arrowroot, tapioca, garlic spread, curry powder, eggs and water in a bowl large bowl.

• Heat 1-1/2 in. oil in a pan over medium-high heat. Toss one-quarter of calamari at a time in flour mixture. With a slotted spoon, lower calamari into oil and cook until golden about 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.

• Warm your corn tortillas up.

• Take a tortilla and fill with calamari and slaw. Top with a sauce of your choice.