Tentacle Tacos

Directions

1. 1
   Add the octopus to the soy sauce to a medium-size bowl and set aside.
2. 2
   Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside.
3. 3
   Heat a large pan on medium-high heat and add 2 tablespoons of olive oil.
4. 4
   Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
5. 5
   Remove the octopus from the soy sauce and add to one of the pans over medium-high heat.
6. 6
   Cook for 2 minutes on each side.
7. 7
   While the octopus is cooking, add the tortillas, 1 at a time, to the other large pan over high heat and fry until light golden.
8. 8
   Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces.
9. 9
   Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro.
10. 10
    Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.
11. 11
    Cook's Note: I buy my octopus at the Asian food market but sometimes they don't have it, so as an alternative I have used a 1/2 pound of raw, peeled and deveined tiger prawns.
12. 12
    All steps for the octopus are the same for the shrimp.
13. 13
    A viewer, who may not be a professional cook, provided this recipe.
14. 14
    The Food Network Kitchens chefs cannot make representation as to the results.