Try these squid and kimchi tacos, then check out our kimchi jeon (spicy kimchi pancakes), kimchi noodles, baked kimchi fried rice, kimchi pancakes and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.

For more tacos inspiration, check out our fish tacos, tacos al pastor, breakfast tacos, steak tacos and more tacos recipes.


  • 2 whole squid, cleaned
  • 150ml buttermilk
  • 4 tbsp panko breadcrumbs
  • ½ tsp or use normal chilli flakes gochugaru or (Korean chilli flakes)
  • for deep frying vegetable oil
  • 6 corn tortillas
  • 6 radishes, sliced
  • a handful pea shoots
  • 2 tsp sesame seeds


  • 1 small head celeriac
  • 1 small head radicchio
  • 3 tbsp mayonnaise
  • 3 tbsp crème fraîche
  • ½ tbsp cornichons, minced
  • ½ tbsp capers, minced
  • 1 tsp Dijon mustard
  • 1 tbsp gochujang (Korean hot pepper paste)
  • 1 tsp rice wine vinegar
  • a handful of each parsley, coriander, chives, chopped
  • ½ lemon, juiced


  • 1 avocado, halved and peeled
  • 8 cherry tomatoes, roughly chopped
  • 2 spring onions, chopped
  • small handful of leaves coriander, chopped
  • 1 lime, juiced
  • 1 tbsp kimchi


  • STEP 1

    Cut the squid into rings keeping any tentacles intact and soak in the buttermilk for 2 hours to tenderise.

  • STEP 2

    To make the remoulade, mix all the ingredients together and season well.

  • STEP 3

    To make the guacamole, roughly mash the avocado and then mix with the rest of the ingredients.

  • STEP 4

    Mix the panko and chilli flakes. Shake any excess buttermilk off the squid then drop into the breadcrumbs and toss to coat. Heat oil in a pan no more than ⅓ full to 180C, or until a cube of bread browns in about 30 seconds, and then deep fry the squid until golden.

  • STEP 5

    Warm the tortillas on a griddle or in a hot, dry frying pan. Top with gochujang remoulade, a dollop of kimchi guacamole and the fried squid. Finish with sliced radish and pea shoots. Sprinkle with toasted sesame seeds and a pinch of chilli flakes.


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