Calamari Tacos

Prep the calamari: If not already done, clean the calamari and slice the bodies into 1/2-inch rings. Keep the tentacles whole - they get extra crispy! Pat everything very dry with paper towels.

Make the coating: In a large bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder. The cornstarch is the secret to extra crunch.

Heat the oil: Pour 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat to 375F (190C). Use a thermometer - temperature is crucial for crispy results.

Coat the calamari: Toss the dried calamari in the flour mixture, shaking off excess. Work in batches to avoid clumping.

Fry: Carefully add coated calamari to the hot oil in batches (don't overcrowd). Fry for 2-3 minutes until golden and crispy. The rings should curl and float when done.

Drain and season: Transfer to a wire rack or paper towel-lined plate. Season immediately with salt while still hot. Keep warm in a 200F oven while frying remaining batches.

Make the garlic butter peppers: In a skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Add cherry peppers and banana peppers, toss to coat. Cook 1-2 minutes until warmed through.

Warm tortillas: Heat tortillas in a dry skillet until pliable.

Assemble: Place shredded lettuce on each tortilla. Top with crispy calamari rings and tentacles. Spoon the garlic butter peppers over the top. Squeeze fresh lemon over everything.

Serve immediately: Fried calamari waits for no one! Serve right away with marinara sauce for dipping and extra lemon wedges.