Octopus Taco

Tender octopus is served in warm tortillas with fresh arugula, creamy guacamole and a rich Chipotle Aioli. The smoky chilli sauce adds a delicious hit of heat without overpowering the delicate seafood.

Prep Time 25

Cook Time 1

Total Time 1 25

Servings Portions

Ingredients

Octopus Ingredients:

1 kg octopus cleaned
1 large lemon halved
2 cloves garlic lightly crushed
1 leaf bay
1 tsp salt
1 tsp black peppercorns
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
1 large lime juiced

Guacamole Ingredients:

2 medium ripe avocados
1 small tomato finely diced
½ small red onion finely chopped
1/6 bunch fresh coriander chopped
1 medium lime juiced
salt to taste
black pepper to taste

Chipotle Aioli Ingredients:

4 tbsp mayonnaise
2 medium chipotle chillies in adobo saucefinely chopped
1 tsp adobo sauce
1 clove garlic small finely grated
1 tsp lime juice

Serving Ingredients:

8 small corn tortillas or flour tortillas
2 handfuls arugula
1 lime cut into wedges
coriander
red chilli Thinly sliced optional

Instructions

The Octopus:

Give the cleaned octopus a good rinse under cold running water. Pat it dry with kitchen paper.
1 kg octopus
Place the octopus into a large saucepan. Add the lemon halves, garlic, bay leaf, salt and peppercorns.
1 large lemon, 2 cloves garlic, 1 leaf bay, 1 tsp salt, 1 tsp black peppercorns
There is no need to add lots of water. The octopus will release plenty of liquid as it cooks.
Cover the pan and place it over a low heat. Cook gently for about 45–60 minutes, depending on the size of the octopus.
Check it with a sharp knife after 45 minutes. The knife should slide into the thickest part with little resistance.
If it still feels firm, continue cooking for another 10–15 minutes.
Once tender, remove the octopus from the pan and allow it to cool slightly.

The Guacamole:

Cut the avocados in half and remove the stones.
2 medium ripe avocados
Scoop the flesh into a bowl and mash it roughly with a fork. Keep some small chunks for texture.
Add the diced tomato, red onion and chopped coriander.
1 small tomato, ½ small red onion, 1/6 bunch fresh coriander
Squeeze in the lime juice and season with salt and black pepper.
1 large lime, salt, black pepper
Stir everything together gently. Avoid turning the guacamole into a completely smooth paste.
Cover and set aside while you finish the octopus.

Chipotle Aioli:

Add the mayonnaise to a small bowl.
4 tbsp mayonnaise
Stir in the finely chopped chipotle chillies and adobo sauce. Add the grated garlic and lime juice.
2 medium chipotle chillies, 1 tsp adobo sauce, 1 clove garlic, 1 tsp lime juice
Mix until smooth and taste.
If you love chilli, add another little spoonful of adobo sauce. If you prefer a milder taco, use just one chipotle chilli.
Set the aioli aside.

Char the Octopus:

Remove the tentacles from the octopus and cut them into manageable pieces.
Mix the olive oil, smoked paprika and cumin in a bowl. Add the octopus and toss until well coated.
2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp ground cumin
Heat a frying pan or griddle over a high heat.
Add the octopus pieces and cook for 2–3 minutes on each side. You want a lovely browned and slightly charred exterior.
Do not cook it for too long at this stage. The octopus is already tender, so the final cooking should simply add colour and flavour.
Finish with a squeeze of fresh lime juice.
1 medium lime

Warming the Tortillas:

Heat a dry frying pan over medium-high heat.
Warm each tortilla for about 20–30 seconds on each side.
8 small corn tortillas
Keep the warmed tortillas wrapped in a clean tea towel. This stops them from drying out while you assemble the tacos.

Assembly:

Place a warm tortilla on each plate.
Add a small handful of fresh arugula leaves.
2 handfuls arugula
Spoon some guacamole over the leaves, then add several pieces of the warm charred octopus.
Drizzle generously with the Chipotle Aioli.
Finish with fresh coriander and a few thin slices of red chilli if you want extra heat.
coriander, red chilli
Serve immediately with lime wedges.
1 lime

Equipment

Notes

Cooking Tips:

Do not rush the octopus. Gentle cooking is the key to achieving a tender texture. A high cooking temperature can make the meat tough.

Check the thickest part. The tentacles can become tender before the thicker central section, so always test the thickest piece.

Char it quickly. Once tender, the octopus only needs a short time over high heat. This gives you those delicious browned edges without drying it out.

Use ripe avocados. They should yield slightly when gently pressed. Hard avocados will make disappointing guacamole.

Adjust the chipotle. Chipotle chillies vary in heat, so start cautiously. You can always add more.

Serve immediately. These tacos are at their best when the tortillas are warm, the octopus is hot and the guacamole is fresh.

Serving Suggestion:

Serve the Octopus Tacos with plenty of lime wedges and an extra bowl of Chipotle Aioli in the centre of the table. A simple tomato and red onion salsa would also make a fantastic addition.

For a proper Mexican-inspired feast, serve alongside Mexican rice, refried beans or grilled corn.

Most importantly, keep plenty of napkins nearby. These are the sort of tacos that deserve to be eaten with your hands!

Nutrition