Chorizo and Calamari Tacos
The surf and turf that you have to try
10 small flour tortillas
250g chorizo, sliced
600g calamari, tubes and tentacles
For the red onion and avo salsa:
1 red onion, finely chopped
2 firm avocados, skin and pip removed and cut into small dice
2 tbsp red wine vinegar
2 tbsp salt
Juice of 3 limes
Assemble the salsa by adding all the ingredients to a bowl and set aside in the fridge for a least an hour.
Add the chorizo to a frying pan and stir-fry for a few minutes until it starts to brown and crisp up. Now add the calamari and continue stir-frying for 3-4 minutes until the calamari curls and the tentacles crisp up. There should be no need to add any oil as the chorizo releases a fair amount. Heat the tortillas as per the burrito recipe; ask your guests to help themselves by scooping up some chorizo and calamari mix with some salsa. Wrap and chow.