sesame lime squid tacos


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


  1. 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.
  2. 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.
  3. Add squid to corn/cucumber mix, and plate onto tortillas. Squeeze remaining lime juice on top, and garnish with sesame seeds and parsley.