We made this as one of our taco options at our first London supper club, and it has such a strong impact on the dinner table. The colour of the squid ink gives it definite table appeal and is perfect for showing off to friends (just like we did).
You can pick up squid ink from a fishmonger, often for less than a pound, and a little goes a long way! You could also use it in a pasta dough, or a risotto, to make a dish super special. The flavour it offers is pretty minimal but it’s that colour that makes the dish.
Here we served it with a baked coley, simply cooked with lemon and thyme, and then added the chilli heat from the salsa. Coley is a great sustainable option, and flakes in this just like you would expect from something like a cod. Try something different from the big five!
For the tortilla (makes 8 tacos):
- 200g self raising flour
- 150ml warm water
- 1 tbsp of olive oil
- Pinch of salt
- 1 squid ink sachet (4g)
For the fish:
- 2 fillets of coley
- 1/2 a lemon
- 4 sprigs of thyme
- Salt and pepper to season
For the salsa:
- 2 large vine tomatoes
- 1 lime
- Small bunch of coriander
- 1 spring onion
- Quarter of a cumber
- Salt to season
- Preheat the oven to 180C.
- Start off by making your taco dough by combining all of the dry ingredients in a bowl.
- Slowly add the water and oil and mix well into a dough. Remove from the bowl and knead for around one minute until it comes together in a ball.
- Now add the squid ink to the mixture. Add to the centre of the ball and then knead continually until the colour has mixed through and you have a smooth dough (about a further two minutes).
- Set aside for around 15 minutes – cover with cling film so it doesn’t dry out.
- Then place your fish fillet in a square of tin foil (wrap each fish individually). Finely slice the lemon and split between the two (so a quarter of lemon in each) and add the thyme. Finish with a pinch of salt and pepper and rub over the fish.
- Wrap up in the tin foil and place in the oven for 15 minutes.
- Whilst the fish bakes make the tomato salsa by finely chopping the cucumber, tomato, spring onion, chilli and coriander.
- Combine in a bowl and squeeze the lime juice over the top. Add salt to taste and set aside.
- Whilst the fish continues cooking make the tacos.
- Divide the dough into eight small balls. Roll out each portion into a circle as thin as you can.
- Heat a large frying pan as hot as you can and when the tortilla is ready place it into the pan
- Wait until it bubbles up on one side and then flip and repeat.
- Remove and put to one side whilst you do the others.
- Serve the squid ink tacos with the baked fish on top, and finish with the tomato salsa (add some more chilli if desired!).