We’ve had the tradition of every Tuesday being Taco Tuesday for several years now. Although we love traditional beef tacos in crunchy shells, we don’t have them that often. I love to explore different flavors and ingredients for our tacos, so every week is a new adventure. We’ve made so many types of different tacos, I was really searching for something different, that’s when I decided we should try octopus.
Before making these tacos, I had never actually made octopus at home. We have had it at restaurants several times, and I knew loved it, so I couldn’t wait to make it at home.
It was really easy. You just boil the octopus until it’s tender and sear it, or grill it if you like. Skipping the boiling makes the octopus really tough and chewy.
For the salsa, I decided to make a simple pineapple and cucumber salsa. This cool sweet salsa pairs wonderfully with the salty octopus. I also made a simple spicy mayo to fisnish these tacos with mayo, hot sauce and lime. It was so simple.
You can find this recipe for Octopus Tacos with Pineapple Salsa also appeared on the Kitchenthusiast Blog at KitchenAid.com.
Yield: serves 4
8 octopus tentacles (6-inch, about 1-inch round)
water (for boiling)
1 tablespoon sesame oil
1 1/2 cups fresh pineapple (chopped)
1 cup cucumber (chopped)
1/4 cup red onion (chopped)
3 tablespoons chopped cilantro (freshly)
2 tablespoons lemon juice
1/4 teaspoon salt
3 tablespoons mayo
1 tablespoon sriracha (Tabasco or other chili hot sauce)
1 teaspoon lemon (/lime juice)
8 corn tortillas
3 tablespoons vegetable oil
Add octopus to a large 8 quart stockpot (KitchenAid® Tri-Ply Stainless Steel Cookware). Add 4 quarts water and bring to a boil over medium heat. Boil for 20 – 30 minutes, or until octopus is done. After octopus is done, remove from water and place on a plate.
Combine all ingredients for pineapple salsa to a medium mixing bowl. Mix well and set aside.
Combine all ingredients for spicy mayo and mix well. Set aside.
Heat a medium skillet (KitchenAid® Tri-Ply Stainless Steel Cookware) over medium heat. Drizzle pan with sesame oil. Add octopus tentacles and lightly sear on each side. About 1 – 2 minutes per side.
In another medium skillet (KitchenAid® Tri-Ply Stainless Steel Cookware) heated over medium heat, add 1 teaspoon vegetable oil. Add small corn tortillas to skillet and lightly brown on each side, 1 – 2 minutes per side. Continue cooking all 8 tortillas, adding additional vegetable oil as needed.
To serve tacos, place two tentacles on a fried tortilla and top with pineapple salsa and spicy mayonnaise.