You probably never heard of squid fajitas, but squid gets along very well with hot jalapeños, sweet peppers and onions. Give it a try if you want to taste something new!
Ingredients (for 2)
- 2 cups squid or cuttlefish
- 4 corn tortillas
- 1 jalapeno pepper
- 1 bell pepper
- 1/2 onion
- 1/2 red tomato
- 1 tbsp sour cream
- 1 lime
- 1/4 tsp chili powder
- 2 tsp cumin seeds
- 4 tbsp olive oil
- 1/2 tsp garlic powder
- salt & black pepper
Directions
- In a large bowl combine: ground cumin, chili powder, salt, black pepper, olive oil, lime juice, garlic powder, deseeded and sliced jalapeños; stir well
- Wash thoroughly the squid and cut in bite-sized pieces
- Add to the bowl and coat well
- Let marinate, covered with plastic wrap at room temperature, for 45 minutes
- In the meantime, dice the onions and cut sweet bell peppers into long strips
- Chop the read tomatoes and set aside
- When ready, take a large heavy bottomed skillet or nonstick pan and heat some olive or vegetable oil over high heat
- When the oil is hot, add the squid and stir-fry well for 5-7 minutes
- Remove to a platter and cover with aluminum foil to keep warm
- In the same skillet, over medium heat, add sliced peppers and onions (drizzle some more oil if needed)
- Season with salt and stir-fry for 6-8 minutes, or until soft
- Return squid into the skillet, stir well to combine the flavors for 1-2 minutes
- Place tortillas on a platter, add 2 or 3 spoons of squid mixture in the middle, top with sour cream and red tomatoes
- Fold bottom of tortilla up over filling, fold the sides over and enjoy your fajitas!
Tips from the Chef
- Sprinkle some more lime juice at the end to further enhance the taste of squids
- Jalapeño peppers have different degrees of hotness; adjust quantities accordingly and handle with care
Cambooza 