Octopus Tacos

By Paul Lampa & Chantal Payette - recipe & food styling

Photos By Vicky Lam

octopus tacos

An unexpected topping for tacos, but delicious nonetheless.  The flavours of lemon, pepper and oregano balance beautifully.

INGREDIENTS

  • 2 x 1 1/2 whole octopus
  • 1 whole white onion, halved
  • 2 bay leaves
  • 1 lemon, halved
  • 1 tsp whole black peppercorns

INSTRUCTIONS

In a bowl, cover octopus with 1/2 cup of coarse salt. Gently massage octopus for 3 min.

Wash immediately under running water until all salt is gone.

In a pot, place octopus, onion, bay leaf, lemon, and pepper corns with completely cover with water.

Allow to simmer, covered for 45 minutes to an hour, or until tender.

Take octopus out of the water, and allow to cool. Discard the rest. Once cooled, separate head from the legs.

Marinade

INGREDIENTS

  • 1 cup olive oil
  • 4 cloves garlic, minced
  • 1/3 cup lemon juice
  • 1 tbsp Mexican oregano
  • 1/2 tsp serrano pepper, seeded and minced

INSTRUCTIONS

Mix all ingredients in a bowl and let sit for at least 30 minutes.

Grilling

INSTRUCTIONS

Set grill on high and place octopus on grill. Allow for nice char and grill marks.

Lightly brush marinade on octopus. Be careful of flare ups.

When ready, chop octopus into bite sized pieces and place it directly into the marinade. Keep warm.

When ready, add octopus on warm tortilla. Add desired toppings and enjoy.

Salsa Verde

INGREDIENTS

  • 1 lb tomatillos, removed from husk
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 serrano chili, minced
  • 2 tbsp chopped cilantro
  • 1 tbsp Mexican oregano
  • 1/2 tsp cumin
  • 2 cups water
  • 1/3 cup lime juice

INSTRUCTIONS

In a sauce pot, place all ingredients (except lime juice) into pot. Allow to simmer for 10–15 minutes, or until tomatillos are soft.

In a blender, add contents and carefully puree, adding in lemon juice. Set aside and allow to cool.

Toppings

INGREDIENTS

  • 1 Jalapeno, seeded and finely diced
  • 1/2 white onion, finely diced
  • 1 small tomato, diced
  • 1/2 cup cilantro, chopped
  • 2 limes, cut in wedges
  • Corn Tortillas, warm for serving
  • Salsa verde

Clear Tiplivestock agriculture and conventional fishing methods are hard on the environment.  Please choose sustainably raised, organic meat, poultry and seafood whenever possible.  Its better for you, it’s better for the earth.