Octopus Tacos

🛒 Ingredients

• Cooked Octopus 120 g · 98 kcal
• Corn Tortillas 60 g · 150 kcal
• White Cabbage, shredded 30 g · 7 kcal
• Red Onion, diced 15 g · 6 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Lime Juice 10 g · 3 kcal
• Chipotle Aioli 20 g · 80 kcal
• Olive Oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Prepare the octopus: Thoroughly clean the octopus. In a large pot, bring water to a boil, add the octopus, and simmer for 45-60 minutes until very tender. Let it cool, then slice into bite-sized pieces.
2. Make the chipotle aioli: In a small bowl, combine mayonnaise, 1-2 chipotles in adobo sauce (minced, adjust to taste), a squeeze of lime juice, and a pinch of salt. Mix well until smooth.
3. Prepare toppings: Shred the white cabbage finely. Dice the red onion into small pieces. Roughly chop the fresh cilantro and cut lime into wedges.
4. Sear the octopus: Heat olive oil in a skillet over medium-high heat. Add the sliced octopus and sear for 2-3 minutes per side until lightly caramelized and slightly crispy.
5. Warm tortillas: Heat the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side, until they are pliable and slightly browned.
6. Assemble tacos: Place the warm tortillas on a serving plate. Divide the seared octopus, shredded cabbage, diced red onion, and chopped cilantro among the tortillas. Drizzle generously with chipotle aioli and serve immediately with lime wedges.