Gluten Free Fried Calamari tacos with a Mango Slaw

Fried Calamari tacos with a mango slaw | Small Town Living in Nevada

I love fried calamari! Since I was diagnosed gluten intolerant, I have not been able to really patron many Italian restaurants let alone order fried calamari.

I purchased a bag of calamari and didn’t want to go the plain route of just making an appetizer and wanted to make it a dinner entree. So I came up with the idea of making calamari tacos. We love fish or even shrimp tacos and this is basically on the same concept.

So, now what did I want to pair it with…. a mango slaw of course!!

Gluten Free Fried Calamari tacos with a Mango Slaw

Makes 15 tacos


  • 1 lb bag frozen Calamari tubes and tentacles, thawed
  • 15 corn tortillas
  • 1 cup arrowroot
  • 1 cup tapioca starch
  • 1 tablespoon garlic spread seasoning
  • 1/2 tablespoon mild yellow curry powder
  • 2 eggs
  • 1 cup ice water
  • Oil for frying
  • Sriracha Mayo Sauce (optional)


  • 1/2 cup yellow onion, diced
  • 2 cups mango, peeled and diced
  • 1/2 cup cilantro, chopped fine
  • 2-1/2 cups purple cabbage, diced


• Preheat oven to 200°.

Mango Slaw | Small Town Living in Nevada• In a medium size bowl mix diced yellow onion, mango, cilantro, and purple cabbage together. Set aside when finished.

• Next make your batter by mixing arrowroot, tapioca, garlic spread, curry powder, eggs and water in a bowl large bowl.

Calamari frying in oil | Small Town Living in Nevada• Heat 1-1/2 in. oil in a pan over medium-high heat. Toss one-quarter of calamari at a time in flour mixture. With a slotted spoon, lower calamari into oil and cook until golden about 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.

• Warm your corn tortillas up.

• Take a tortilla and fill with calamari and slaw. Top with a sauce of your choice.

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