Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce – a delicious recipe with yogurt, garlic, chili powder, black pepper, freshly squeezed lime juice, squid. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the yogurt with garlic, chili powder, 1/4 teaspoon pepper, and lime juice; cover and refrigerate.
2
Separate the squids' tentacles from their bodies (if that has not been done already); slice the bodies into 1/2-inch rings, and cut the tentacles in half if they're large. Rinse squid well, and drain.
3
Put the tortilla chips in a food processor; pulse a few times, then let food processor run until tortilla chips are finely ground. Transfer crumbs to a plate, and combine with remaining 1/2 teaspoon pepper.
4
Put 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is hot, dredge squid lightly in the crumbs, tapping to remove excess; add to skillet without crowding. (You may have to work in batches, using remaining 1 tablespoon oil.) Cook, turning once, until the squid is firm, lightly browned, and opaque within (cut into a piece to check; about 3-4 minutes per batch). Drain on paper towels, and serve immediately with yogurt sauce, lemon wedges, and greens.
136
kcal
Calories
13
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces plain yogurt, 1 teaspoon minced garlic, 1 teaspoon chili powder, 3/4 teaspoon black pepper, divided, and more.
Yes, Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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