Tentacle Tacos

Name: Tentacle Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 1 Tbsp freshly chopped cilantro leaves, plus sprigs for garnish; 4 fajita-sized flour tortillas; 0 larges jicama, peeled and cut into matchsticks; 1 lime, juiced, plus wedges for garnish; 2 preboiled 6-inch octopus tentacles, about 1-inch round; 4 Tbsps olive oil; 1 red onion, sliced lengthwise into thin strips; 1 teaspoons salt; 59 milliliters soy sauce; 1 teaspoons sugar

You can never have too many Mexican recipes, so give Tentacle Tacos a try. This recipe serves 2. One serving contains 497 calories, 9g of protein, and 32g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. If you have cayenne pepper, onion, preboiled 6-inch octopus tentacles, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Add the octopus to the soy sauce to a medium-size bowl and set aside.

Ingredients you will need

Soy Sauce

Octopus

Equipment you will use

Bowl

Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside.

Ingredients you will need

Cayenne Pepper

Lime Juice

Red Onion

Jicama

Sugar

Salt

Equipment you will use

Bowl

Heat a large pan on medium-high heat and add 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Heat another large pan on high heat and add the other 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the octopus from the soy sauce and add to one of the pans over medium-high heat. Cook for 2 minutes on each side. 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.

Ingredients you will need

Soy Sauce

Tortilla

Octopus

Equipment you will use

Frying Pan

Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro. Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.

Ingredients you will need

Cilantro

Tortilla

Octopus

Jicama

Lime

Equipment you will use

Cutting Board

Frying Pan

Equipment

Bowl

Frying Pan

Cutting Board

Ingredients

Servings:

0teaspoons

cayenne pepper 1Tbsp

freshly chopped cilantro leaves, plus sprigs for garnish 4

fajita-sized flour tortillas 0larges

jicama, peeled and cut into matchsticks 1

lime, juiced, plus wedges for garnish 2

preboiled 6-inch octopus tentacles, about 1-inch round 4Tbsps

olive oil 1

red onion, sliced lengthwise into thin strips 1teaspoons

salt 59milliliters

soy sauce 1teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.