Squid Tacos With Goat Cheese and Roasted Red Pepper


Squid Tacos w/ Goat Cheese & Roasted Red Peppers

We know.  This sounds really, really weird - which it is.  However, it's also spectacularly delicious.  For this version of our Korean Tacos, we used fresh squid sautéed in sea salt and lemon, leftover Spanish Korean Rice, goat cheese, roasted red peppers in olive oil and garlic, and topped with fresh pico de gallo.  For a little extra kick add the hot sauce or kimchi.


So how did we come up with this?  We had some fresh squid burning a whole in our pocket and a tiny amount of leftovers for our Spanish Table dinner on the Han River.  Seemed like a great time to try something wild and crazy.  This post is not so much about building exactly the same type of tacos, but inspiring you to "think outside the taco shell" when you are looking in your fridge.  You don't have to do what everyone else does with your food.  Nothing is set in stone.  Think about the flavors you love and bring them together in new was.


Sautéed Squid
2 medium sized squid cleaned and sliced
2 tablespoons olive oil or pine nut oil or Vegetable oil
1 teaspoon lemon juice
pinch of sea salt

In a saute pan heat olive oil. Toss in the squid, lemon juice and pinch of salt.  Move regular in the pan until cooked.  Takes 3-5 minutes.
First it looks like this.
Then it looks like this
Now layer into a soft or crunch taco shell:
Spanish Korean Rice
Sautéed Squid
Pico De Gallo
Goat Cheese
Roasted Red Peppers
Dash of Hot Sauce

The flavor is very light but the meal is hearty.  There is substance and kick without the heaviness many associate with Mexican cooking.  It's very Baja, if you will.


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