Tentacle tacos
Ingredients
Method
1) Add the octopus and the soy sauce to a medium-sized bowl and set aside.
2) Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a separate bowl and set aside.
3) Heat a large pan on medium high heat and add 2 tablespoons of olive oil. Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
4) 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, one at a time, to the other large pan over high heat and fry until light golden.
5) Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put a quarter of the octopus in each tortilla, top with two spoonfuls of the jicama mixture and sprinkle with coriander.
Arrange on serving plates and garnish with a couple of wedges of lime and coriander sprigs.
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 250g of raw, peeled and deveined tiger prawns. All steps for the octopus are the same for the prawns.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
2) Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a separate bowl and set aside.
3) Heat a large pan on medium high heat and add 2 tablespoons of olive oil. Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
4) 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, one at a time, to the other large pan over high heat and fry until light golden.
5) Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put a quarter of the octopus in each tortilla, top with two spoonfuls of the jicama mixture and sprinkle with coriander.
Arrange on serving plates and garnish with a couple of wedges of lime and coriander sprigs.
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 250g of raw, peeled and deveined tiger prawns. All steps for the octopus are the same for the prawns.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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Overall Rating:
4.70
(5)
