Method

Thaw the Shore Mariner Natural Squid Rings and pat dry with paper towels.
In a shallow bowl, mix together the panko crumbs, paprika, garlic powder, salt, and pepper to create the crumb mixture.
Place the flour in another shallow bowl and the beaten eggs in a third bowl.
Dust the squid rings with flour, shaking off any excess.
Dip the floured squid into the whisked eggs, allowing any excess to drip off and them coat in the panko crumb mixture, pressing gently to make the crumbs stick.
Heat the oil in a large deep sided frying pan over a medium-high heat. Fry the squid in batches for about 2-3 minutes or until the coating is golden brown and crispy.
Use a slotted spoon or tongs to remove the fried squid and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining.
In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and a pinch of salt. Adjust the Sriracha to your taste.
Warm the tortillas according to the package instructions.
To assemble each taco, place a layer of leaves on each tortilla along with red onion, radish and avocado. Add a few pieces of crispy crumbed squid on top of the leaves.
Drizzle a spoonful of the Sriracha mayo over the filling.

Serve your Crispy Squid Tacos with lime wedges on the side for an extra burst of flavor. Enjoy your homemade masterpiece!

See how easy it is to make here;