Make the slaw first. Place cabbage, carrots, red onion, jalapeños, and cilantro in a large bowl. In a large measuring cup or small bowl, combine the sweet chili sauce, Japanese mayo, rice wine vinegar, sugar, and whisk to combine. Adjust consistency if needed by adding a little more rice wine vinegar. It should be creamy and pourable, but not watery. Pour the sauce on the veggies, and toss to combine. It’ll start to wilt within minutes, but still stay crisp. Cover with plastic wrap and keep it cold until ready to use.

Heat your oven to 200-degrees, or the “Warm” setting.

In a medium-sized bowl, combine and whisk the flour, cornstarch, cornmeal (if using), baking powder, kosher salt, white pepper, black pepper, paprika, and onion powder. Set aside.

Vigorously whisk two large egg whites until foamy. Pour the egg white foam all over the cleaned and well-drained calamari, tossing to evenly coat. Working in batches, toss a few pieces of the squid in the flour mix, and make sure each piece is coated evenly. When finished, place the coated pieces on a large plate or baking sheet.

Keep the squid cold in the fridge while you heat your oil to 375-degrees (use a wide shallow pot or skillet).

While the oil is heating, warm your tortillas over a medium-low flame, or in a non-stick skillet over medium-high heat until slightly blistered and charred around the edges. Keep the tortillas warm by tightly wrapping them in aluminum foil, and placing them in the warm oven until ready to use.

When oil has reached proper frying temperature, gently fry 10-15 pieces of squid at a time for about 2 to 3 minutes or until lightly golden. Drain on a baking rack or paper towels, and immediately sprinkle a little sea salt on them while they’re still hot. Make sure your oil stays at 375-degrees, and continue frying the rest of your squid in batches.

Remove the tortillas from the oven, and the slaw from your fridge. Immediately build your tacos, placing a generous amount of hot crispy squid on the bottom, the slaw on top, and creamy avocado chunks. Feel free to add extra cilantro, and be sure to douse them with lots of fresh lime juice and hot sauce.

Enjoy!