Crispy Octopus Street Tacos

Octopus Tacos

Crispy Octopus Street Tacos

Serves 4


2                         Braised and Grilled Octopus tentacles, roughly chopped

2 cups                 Mixed “Leaves”’, chiffonade (Cabbage, Kale, Bok Choy, Broccoli leaves, etc.)

¼ cup                  Lemon dressing

3                          Limes, cut into wedges

6-8                       Corn tortillas

2                          Avocados, sliced (to order)

½ cup                  Salsa Fresca

½ cup                  Pickled red onions or other vegetables

Hot sauce optional


To assemble the tacos, warm 2 tortillas. Top with 2 halves o. Place mixed “leaves” in a small bowl. Add 1 tablespoon of dressing, season with salt and pepper- toss to combine. Top tacos with dressed leaves, 1 tablespoon of salsa, a few pickled red onions, and a few slices of avocado. Serve with a wedge of lime and optional hot sauce.




2 small                 Octopus, about 3 pounds

4                            Green Onions

1/2 bunch            Cilantro

1                            Jalapeno, cut in half


1/2 cup                   Grapeseed or other high heat neutral cooking oil

Garlic salt and Pepper


Preheat oven to 250°.

Clean octopus’ remove the head and the beak (the beak is located in the center of the octopus tentacles and can be pressed or cut out).

Bring a large stockpot of water to a boil. Add octopus, cover and bring to a boil. Continue to boil for 5 minutes.

While the octopus is boiling; using butchers twine to tie together green onions and cilantro (into a bundle).

Place the bundle into a braising dish (with a lid) along with 1 whole jalapeno, cut in half

Remove octopus from the water.

Place octopus on top of the “bundle” and cover with plastic wrap and the lid (or aluminum foil).

Place in the oven and cook for 2 to 3 hours; or until soft and tender (test this by cutting into one of the tentacle, a knife should cut easily).

Remove octopus from the braising liquid and run under cold water for 30 seconds and refrigerate till cold (this will help to ensure a crispy “skin”).

Heat a gas grill on high (or a grill pan over high heat). Cut each octopus in half and brush with oil. Season with garlic salt and pepper. Place onto the grill and cook till crisp (about 5 minutes).


Pickled Red Onions

½ cup                  Red onion, thinly sliced

¼ cup                  Red wine vinegar

½ teaspoon         Sugar

1                           Bay leaf

Freshly ground black pepper

Kosher salt


Pour vinegar, 1/2 cup warm water and sugar into a small pot. Stir sugar till dissolved. Add red onion and bay leaf, and season with salt and pepper.

Place onto the stove, bring to a boil. Remove from heat. Cover with plastic wrap, and let stand until slightly pickled, about 30 minutes. Refrigerate to cool.


DO AHEAD: Can be made 2 days ahead.


Salsa Fresca

Makes 2 cups

1 cup                   Tomatoes, chopped

¼ cup                  Onion, chopped

½                         Jalapeno, seeded, and minced

4 tablespoon        Cilantro leaves, chopped

4 table


spoon        Lime juice

1 teaspoon          Kosher salt


In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.