Pulpo a las Brasas — Charred Octopus with Guac & Tortillas
Tender octopus charred until edges crisp, served with fresh guacamole, warm tortillas, grilled lemon, and red onions. A complete Mexican coastal dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs frozen octopus, thawed
- 1 whole ripe avocado
- ½ whole red onion
- 2 whole lemon
- 8 whole corn tortillas
- ¼ cup cilantro, chopped
- 3 tbsp olive oil
- 1 pinch sea salt and black pepper
Instructions
- 1
Pat octopus dry with paper towels. Toss with 2 tbsp olive oil, salt, and pepper.
- 2
Heat a cast iron skillet or grill pan over medium-high until it smokes lightly, ~3 minutes.
- 3
Sear octopus 3–4 minutes per side without moving; edges should blacken and char.
- 4
Halve the lemon and sear cut-side down for 2 minutes until caramelized and juicy.
- 5
Slice onion into thin rings. Halve avocado, scoop into a bowl, mash with 1 tbsp oil, salt, and cilantro.
- 6
Warm tortillas in the skillet 30 seconds per side. Slice octopus into 1-inch pieces.
- 7
Serve octopus and onions on a platter with grilled lemon halves, warm tortillas, and guacamole on the side.
Tools you’ll need
- cast iron skillet or grill pan
- paper towels
- cutting board
- knife
- bowl
- spoon for mashing
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
