Chilli Squid Tacos

Name: Chilli Squid Tacos
Yield: 10
Ingredients: 1.0kg Pacific west chilli squid tenders; 8.0x Vine ripe tomatoes, seeded and finely chopped; 3.0x Long red chillies, finely chopped; 2.0g Red onions, finely chopped; 2.0x Coriander bunches; 2.0x Lime juice; 70.0ml Olive oil; 80.0g KNORR Thai Coconut Milk Powder 1kg; 700.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 30.0x Corn or flour tortillas, small; 0.0n/a Shredded coconut, toasted to serve; 0.0 Chargrilled corn, to serve

Crunchy on the outside yet moist on the inside, these chilli squid tenders are ideal for a taco recipe. Keep it simple with a classic pico de gallo, coriander garnish, and a creamy coconut mayo that's quick to make with KNORR Thai Coconut Milk Powder and HELLMANN'S Vegan Mayonnaise.

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What you need

Pacific west chilli squid tenders 1.0 kg
Vine ripe tomatoes, seeded and finely chopped 8.0 x
Long red chillies, finely chopped 3.0 x
Red onions, finely chopped 2.0 g
Coriander bunches 2.0 x
Lime juice 2.0 x
Olive oil 70.0 ml
KNORR Thai Coconut Milk Powder 1kg 80.0 g
KNORR Thai Coconut Milk Powder 1kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
HELLMANN'S Vegan Mayonnaise 2.4kg 700.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Amazon AU

Unilever Food Solutions

Free Sample
Corn or flour tortillas, small 30.0 x
Shredded coconut, toasted to serve
Chargrilled corn, to serve

Seafood

Main Meals

American

Casual Dining

Cafe/Takeaway

Snacks & Sides

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Squid Tenders
- Deep fry the Chilli Squid Tenders until golden brown. Drain and set aside.
Pico De Gallo
- Place tomatoes, chillies, and onions in a bowl.
- Toss with half a bunch of chopped coriander, lime juice, and olive oil.
- Season, then cover and refrigerate.
Coconut Mayonnaise
- In a mixing bowl, combine KNORR Thai Coconut Milk Powder and HELLMANN'S Vegan Mayonnaise with 100ml of water.
- Whisk together until well combined and smooth. Cover and refrigerate.
To Serve
- Warm through corn or flour tortillas.
- Fill tortillas with pico de gallo, squid tenders, and coconut mayonnaise.
- Sprinkle with extra coriander and toasted coconut.
- Serve with chargrilled corn cob on the side.