Octopus Tacos

Serves 4

• 1- 4# octopus (we use frozen Spanish octopus)
• 8-12 corn or flour tortillas
• 2 avocados, sliced approximately 1/4″ thick
• 1 jalapeño, sliced very thin
• 1/2 cup white onion sliced
• Cilantro, finely chopped for garnish
• Lime wedges

Mike’s Pico de Gallo

• 3 tomatoes, cored and cut into 1/4 inch dice
• 1/4 c finely chopped white onion
• 2 T fresh cilantro leaves, chopped fine
• 2 T fresh lime juice
• 1 t rice wine vinegar
• Salt and freshly ground black pepper to taste
• 1 T finely chopped jalapeño pepper

Toss all ingredients into a bowl and mix together.

Mike’s Off Season Salsa: When tomatoes aren’t in season I replace them with 2 cups of jarred salsa (use your favorite, we like Pace) & add 1 cup cherry or grape tomatoes cut in quarters. Then add all the rest of the above ingredients.

Bring large pot of water to boil. Rinse fresh (or thawed) octopus and dip in boiling water 4 times while holding the head. This breaks down the proteins and makes it more tender. Place in pot, cover and simmer for 50 minutes. Place on cutting board and remove the head. Remove the beak and the muscle around it which is on the underside at the top where the legs meet (it will be about the size of a chick pea). The head is tougher than the legs but can be saved and used, sliced thinly, in a salad. Slice legs in halves.

Warm tortillas (quickly in a pan on the stove or wrapped in paper towels and warmed in microwave). Assemble tacos with octopus, avocado, jalapeño, onion & cilantro. Serve with pico de gallo or salsa and lime wedges.