Octopus Tacos
Tender octopus tucked into warm corn tortillas with crunchy cabbage, fresh tomatoes, cilantro, and crumbled cheese. A quick, satisfying weeknight taco night.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb cooked octopus
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 cup diced tomatoes
- ½ cup cilantro
- ½ cup crumbled white cheese
- 1 small onion
- 1 lime
Instructions
- 1
Thinly slice the 1 small onion and chop the 1/2 cup cilantro. In a bowl, toss the 2 cups shredded cabbage, 1 cup diced tomatoes, onion, and cilantro with juice from the 1 lime and a pinch of salt.
- 2
Slice the 1 lb cooked octopus into bite-sized pieces. Heat a dry skillet over high heat until smoking, then add the octopus and sear until lightly charred, about 3-4 minutes.
- 3
Warm the 8 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
- 4
Divide the seared octopus among the tortillas, then top with the cabbage-tomato mixture.
- 5
Sprinkle the 1/2 cup crumbled white cheese over the tacos and serve immediately with extra lime wedges if desired.
- 6
Optional: add a drizzle of hot sauce or a sprinkle of chili powder for extra heat.
Tools you’ll need
- skillet
- knife
- cutting board
- mixing bowl
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