Squid seems to be an underrated seafood choice but I really enjoy it. I love that it’s inexpensive, versatile, delicious, and an overall sustainable seafood option. There are also so many other ways to cook it besides making fried calamari!
Here, I grilled it and served it up in delicious tacos, along with seasonal fresh cucumbers, corn, shallot, serrano pepper, and a sesame oil + lime drizzle. It would also be great plated up as an appetizer or small plate straight off the grill and seasoned. Either way, give it a shot if it’s not something you usually try! You’ll be pleased!
Makes 4-6 tacos
- 1/2 lb cleaned squid tubes & tentacles
- 4-6 corn (or your choice) tortillas
- 1 cup of chopped cucumber
- 1/2 cup corn
- 1/2 serrano (or 1 small one), sliced
- 1 shallot, sliced
- 1 tbsp sesame oil
- 1/2 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp shoyu / soy sauce
- juice of 1 lime
- dash of salt & pepper
- sesame seeds and a few parsley sprigs for garnish
- In a large bowl, combine cucumber, corn, and serrano. In a small bowl, add shallot, sesame oil, olive oil, white wine vinegar, soy sauce, salt & pepper, and almost all the lime juice (save ~1 tsp worth). Mix until well incorporated, and drizzle over corn/cucumber mix.
- Rinse the cleaned squid and pat dry. Season with salt & pepper. Grill the whole tubes and tentacles on high for 2-4 minutes. Heat up the tortillas on the grill as well if desired. Remove tortillas and squid from heat, and slice tube into cross sections and split up tentacles.
- Add squid to corn/cucumber mix, and plate onto tortillas. Squeeze remaining lime juice on top, and garnish with sesame seeds and parsley.