Try It Out

Tacos de Pulpo | Coyo Taco

COYO Taco-07

 

Makes 12 tacos

¼ cup vegetable oil

2 pounds octopus tentacles (substitute your favorite fish, shrimp or lobster if you prefer)

12 flour tortillas (substitute corn tortillas if you prefer

 

Place the octopus in a large sauce pot and cover with water, bring to a simmer and cook for 1 to 1.5 hours slowly until tender.  Remove from the water and refrigerate until ready to use.

 

Cabbage Slaw

4 cups cabbage thinly sliced

2 cups cucumber cut into thin strips

1 cup red onion cut into thin strips

½ cup chopped cilantro

2 serrano chiles sliced into thin rings

2 teaspoons salt

¼ cup fresh squeezed lime juice

¼ cup fresh squeezed orange juice

 

In a medium sized mixing bowl toss all ingredients together and refrigerate for at least 20 minutes prior to serving

 

Aji Amarillo Aioli

2 to 4 aji Amarillo chiles, roasted, seeds and stem removed.  Substitute aji Amarillo puree or another type of chile such as jalapeno or poblano

2 cups mayo

4 Tablespoons lime juice

2 tablespoons honey

6 garlic cloves roasted until tender

 

Add all ingredients to the jar of an electric blender and puree until smooth, reserve

 

 

Garnish

2 large ripe avocados cut into slices

6 red radishes cut into thin circles

½ cup chopped cilantro

12 lime wedges

 

To prepare tacos

Heat a large skillet over high heat, add vegetable oil, sear the octopus until browned thoroughly.  Cut octopus in to ¾ inch slices.  Heat tortillas.  Place two to three pieces of octopus in each tortilla, top with a drizzle of aioli, 2 tablespoons of the slaw, one to two slices of avocado and garnish with radishes and chopped cilantro.  Serve with lime wedges on the side.

 

 

 

 

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