Tentacle Tacos Recipe

Name: Tentacle Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 preboiled 6-inch octopus tentacles, about 1-inch round; 1/4 cup soy sauce; 1/4 large jicama, peeled and cut into matchsticks; 1/2 red onion, sliced lengthwise into thin strips; 1 lime, juiced, plus wedges for garnish; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon cayenne pepper; 4 tablespoons olive oil; 4 fajita-sized flour tortillas; 1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish

Servings: persons

2 preboiled 6-inch octopus tentacles, about 1-inch round
1/4 cup soy sauce
1/4 large jicama, peeled and cut into matchsticks
1/2 red onion, sliced lengthwise into thin strips
1 lime, juiced, plus wedges for garnish
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
4 fajita-sized flour tortillas
1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish

1
Add the octopus to the soy sauce to a medium-size bowl and set aside.
2
Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside.
3
Heat a large pan on medium-high heat and add 2 tablespoons of olive oil.
4
Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
5
Remove the octopus from the soy sauce and add to one of the pans over medium-high heat.
6
Cook for 2 minutes on each side.
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
Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces.
9
Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro.
10
Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.
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
All steps for the octopus are the same for the shrimp.
13
A viewer, who may not be a professional cook, provided this recipe.
14
The Food Network Kitchens chefs cannot make representation as to the results.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 preboiled 6-inch octopus tentacles, about 1-inch round, 1/4 cup soy sauce, 1/4 large jicama, peeled and cut into matchsticks, 1/2 red onion, sliced lengthwise into thin strips, and more.

Yes, Tentacle Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tentacle Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions