Octopus Tacos With Pineapple Salsa

Name: Octopus Tacos With Pineapple Salsa
Ingredients: 8 octopus tentacles 6-inch, about 1-inch round; water for boiling; 1 tablespoon sesame oil; 1 1/2 cups fresh pineapple chopped; 1 cup cucumber chopped; 1/4 cup red onion chopped; 3 tablespoons chopped cilantro freshly; 2 tablespoons lemon juice; 1/4 teaspoon salt; 3 tablespoons mayo; 1 tablespoon sriracha Tabasco or other chili hot sauce; 1 teaspoon lemon /lime juice; 8 corn tortillas; 3 tablespoons vegetable oil

14 ingredients

6 steps

Ingredients

8 octopus tentacles 6-inch, about 1-inch round
water for boiling
1 tablespoon sesame oil
1 1/2 cups fresh pineapple chopped
1 cup cucumber chopped
1/4 cup red onion chopped
3 tablespoons chopped cilantro freshly
2 tablespoons lemon juice
1/4 teaspoon salt
3 tablespoons mayo
1 tablespoon sriracha Tabasco or other chili hot sauce
1 teaspoon lemon /lime juice
8 corn tortillas
3 tablespoons vegetable oil

Directions

1

Add octopus to a large 8 quart stockpot (KitchenAid(R) Tri-Ply Stainless Steel Cookware). Add 4 quarts water and bring to a boil over medium heat. Boil for 20 - 30 minutes, or until octopus is done. After octopus is done, remove from water and place on a plate.
2

Combine all ingredients for pineapple salsa to a medium mixing bowl. Mix well and set aside.
3

Combine all ingredients for spicy mayo and mix well. Set aside.
4

Heat a medium skillet (KitchenAid(R) Tri-Ply Stainless Steel Cookware) over medium heat. Drizzle pan with sesame oil. Add octopus tentacles and lightly sear on each side. About 1 - 2 minutes per side.
5

In another medium skillet (KitchenAid(R) Tri-Ply Stainless Steel Cookware) heated over medium heat, add 1 teaspoon vegetable oil. Add small corn tortillas to skillet and lightly brown on each side, 1 - 2 minutes per side. Continue cooking all 8 tortillas, adding additional vegetable oil as needed.
6

To serve tacos, place two tentacles on a fried tortilla and top with pineapple salsa and spicy mayonnaise.