Ingredients
2 – 3 tablespoons vegetable oil
8 corn tortillas
1 teaspoon lemon/lime juice
1 tablespoon Sriracha, Tabasco or other chili hot sauce
3 tablespoons mayo
1/4 teaspoon salt
2 tablespoons lemon or lime juice
3 tablespoons freshly chopped cilantro
1/4 cup chopped red onion
1 cup chopped cucumber
1 1/2 cups chopped fresh pineapple
1 tablespoon sesame oil
Water for boiling
8 6-inch octopus tentacles, about 1-inch round
Step by step
Add octopus to a large 8 quart stockpot (KitchenAid® Tri-Ply Stainless Steel Cookware). Add 4 quarts water and bring to a boil over medium heat. Boil for 20 – 30 minutes, or until octopus is done. After octopus is done, remove from water and place on a plate.
Combine all ingredients for pineapple salsa to a medium mixing bowl. Mix well and set aside.
Combine all ingredients for spicy mayo and mix well. Set aside.
Heat a medium skillet (KitchenAid® Tri-Ply Stainless Steel Cookware) over medium heat. Drizzle pan with sesame oil. Add octopus tentacles and lightly sear on each side. About 1 – 2 minutes per side.
In another medium skillet (KitchenAid® Tri-Ply Stainless Steel Cookware) heated over medium heat, add 1 teaspoon vegetable oil. Add small corn tortillas to skillet and lightly brown on each side, 1 – 2 minutes per side. Continue cooking all 8 tortillas, adding additional vegetable oil as needed.
To serve tacos, place two tentacles on a fried tortilla and top with pineapple salsa and spicy mayonnaise.