Squid Fajitas

You probably never heard of squid fajitas, but squid gets along very well with hot jalapeños, sweet peppers and onions. Give it a try if you want to taste something new!

Ingredients (for 2)

  • 2 cups squid or cuttlefish
  • 4 corn tortillas
  • 1 jalapeno pepper
  • 1 bell pepper
  • 1/2 onion
  • 1/2 red tomato
  • 1 tbsp sour cream
  • 1 lime
  • 1/4 tsp chili powder
  • 2 tsp cumin seeds
  • 4 tbsp olive oil
  • 1/2 tsp garlic powder
  • salt & black pepper


  • In a large bowl combine: ground cumin, chili powder, salt, black pepper, olive oil, lime juice, garlic powder, deseeded and sliced jalapeños; stir well
  • Wash thoroughly the squid and cut in bite-sized pieces
  • Add to the bowl and coat well
  • Let marinate, covered with plastic wrap at room temperature, for 45 minutes
  • In the meantime, dice the onions and cut sweet bell peppers into long strips
  • Chop the read tomatoes and set aside
  • When ready, take a large heavy bottomed skillet or nonstick pan and heat some olive or vegetable oil over high heat
  • When the oil is hot, add the squid and stir-fry well for 5-7 minutes
  • Remove to a platter and cover with aluminum foil to keep warm
  • In the same skillet, over medium heat, add sliced peppers and onions (drizzle some more oil if needed)
  • Season with salt and stir-fry for 6-8 minutes, or until soft
  • Return squid into the skillet, stir well to combine the flavors for 1-2 minutes
  • Place tortillas on a platter, add 2 or 3 spoons of squid mixture in the middle, top with sour cream and red tomatoes
  • Fold bottom of tortilla up over filling, fold the sides over and enjoy your fajitas!

Tips from the Chef

  • Sprinkle some more lime juice at the end to further enhance the taste of squids
  • Jalapeño peppers have different degrees of hotness; adjust quantities accordingly and handle with care