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– 1 kg calamari, cleaned, sliced into 2cm rings
– 2 tbsp lime juice
– 80 ml olive oil
– 10cm corn tortillas
– 150g onion, diced
– Chopped coriander, toasted sesame seeds and lime wedges

Chilli sauce
– 90 ml chipotle chilli jam
– 20g onion
– 10g Merchant Gourmet® sun dried tomatoes
– 20g spring onion
– 3 tsp Thai basil
– 3 tsp coriander
– 10ml lime juice
– 5g ginger
– 10ml Sriracha sauce
– 10ml orange juice
– 30g Roquito® peppers
– 5g garlic puree
– ½ tsp sesame seeds
– ½ tsp chilli powder
– 10g chipottle chilli adobo

1. For the chilli sauce, finely process ingredients in a small food processor, season to taste and refrigerate until required.

2. Combine calamari in a bowl with lime juice and half the olive oil and season to taste.

3. Heat a large frying pan over high heat. Brush tortillas with remaining oil and cook in batches, turning once, until just warm and slightly crisp (1-2 minutes each side). Keep warm.

4. Cook the calamari on a high for about 1 minute, season to taste.

5. Stack tortillas in piles of two, top with calamari, chilli sauce, onion and coriander, scatter with sesame seeds, squeeze over lime wedges and serve.