Muchos Tacos

Name: Muchos Tacos
Ingredients: 2 tablespoons olive oil; 1 pound (net) cleaned squid and cut into 1/4inch rounds; 1 peeled clove garlic, passed through a press; 2 to 3 tablespoons Tequila or fresh lime juice; 1/2 cup black olives; Salt and dried red pepper flakes; Mesclun, arugula or watercress salad dressed with cumin vinaigrette citrus salsa, optional: 1 red grapefruit or 2 navel oranges, peeled and cut into supremes mixed with 1/4 cup finely minced red onion and a little bit of olive oil to taste

7 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 pound (net) cleaned squid and cut into 1/4inch rounds
1 peeled clove garlic, passed through a press
2 to 3 tablespoons Tequila or fresh lime juice
1/2 cup black olives
Salt and dried red pepper flakes
Mesclun, arugula or watercress salad dressed with cumin vinaigrette citrus salsa, optional: 1 red grapefruit or 2 navel oranges, peeled and cut into supremes mixed with 1/4 cup finely minced red onion and a little bit of olive oil to taste

Directions

1

Heat the oil in a skillet.
2

When hot add the squid and garlic and saute for 1 1/2 minutes only, stirring continuously, until the squid rings turn opaque.
3

Add the tequila and cook for 30 seconds or until evaporated.
4

Remove from heat and add black olives.
5

Season to taste with salt and crushed red pepper.
6

Set some dressed salad in a heated taco and fill with squid.
7

(To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in your favorite dressing or in a mustard vinaigrette.)
8

You can top this with the citrus salsa if you wish.