Ingredients per serve


What you need

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.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Squid Tenders

    • Deep fry the Chilli Squid Tenders until golden brown. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.