Tacos de Pulpo con Salsa Macha

Ingredients

• 2 lb Octopus (cleaned)
• 0.5 Onion (for boiling octopus)
• 3 cloves Garlic (smashed, for boiling)
• 2 Bay leaves
• 0.5 cup Salsa Macha (store-bought or homemade chili oil with nuts/seeds)
• 8 Corn tortillas
• 1 Avocado (sliced)
• 0.25 cup Cilantro (chopped)
• 2 Lime (cut into wedges)
• Salt (to taste)

Steps

1. 1

   Bring a large pot of water to a boil with half an onion, smashed garlic cloves, bay leaves, and a generous pinch of salt.

2. 2

   Clean the octopus. Dip the tentacles into the boiling water three times to 'scare' it (this curls the tentacles) before fully submerging.

3. 3

   Simmer the octopus for 40-45 minutes until tender. Drain and let it cool slightly, then chop into bite-sized pieces.

4. 4

   In a hot skillet, toss the chopped octopus with a few tablespoons of salsa macha. Sauté for 3-5 minutes until the octopus is slightly crispy and well-coated in the chili oil.

5. 5

   Warm the corn tortillas on a griddle or over an open flame until soft and slightly charred.

6. 6

   Assemble the tacos by placing a portion of the octopus on each tortilla.

7. 7

   Top with avocado slices, fresh cilantro, and an extra drizzle of salsa macha if desired. Serve immediately with lime wedges.

Notes

Salsa macha is a Mexican chili oil typically made with dried chilies (like morita or ancho), garlic, nuts (peanuts or almonds), and seeds. If you cannot find it, a spicy chili crisp can work as a substitute.

Nutrition per serving

• tacos
• octopus
• seafood
• mexican
• dinner
• spicy
• low-carb option