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Octopus Tacos with Pineapple Salsa

KITCHENAID
14Ingredients
60Minutes
Read Directions

Ingredients

US|METRIC
  • 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
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    Made it

    Directions

    1. Add octopus to a large 8 quart stockpot (KitchenAid® 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.
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