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Octopus Tacos Recipes for Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."


Octopus Tacos Recipe


1: Octopus

3: Bay leaves
1/4 cup: Cilantro
1: Orange
1: Red onion

1: Pico de gallo

Baking & spices
1: Salt + pepper, well seasoned

Oils & vinegars
1/2 cup: Olive oil

Bread & baked goods
1: Flour tortillas


  • In a large deep pot bring water to a boil with the ingredients, once the water is boiling add the pulpo. Keep the flame on medium and let it boil for 30 minutes.
  • While that is boiling prep your grill and wooden skewers by submerging them in water to prevent them burning wile on the grill. Once the pulpo is cooled down cut it up into about 1 – 2 inch sizes. Keep the size consistent so they grill evenly. Skewer the pulpo and brush with a little bit of olive oil. Grill them on direct heat for just a minute or two per side.
  • Grill the flour tortillas and serve with some fresh pico de gallo and a few lime wedges and cilantro.

Octopus Tacos With Salsa Recipe


Makes 16 tacos

1: Lamb, fat

1: Octopus, large

60 g: Carrots, roasted
30 g: Chillies, dried
50 g: Peanuts
80 g: Potatoes, new
60 g: Scotch bonnet chillies
5 g: Seaweed, dried
50 g: Wakame seaweed

Baking & spices
1: Salt
25 g: Table salt

Oils & vinegars
120 g: Vegetable oil

Bread & baked goods
16: Flour tortillas

250 g: Bone marrow

null: 150ml of verjus, or any fermented juice


  • Begin by cooking the octopus. Bring a pan of salted water to the boil and lower the octopus into it. Cook for 30–45 minutes or until the octopus is tender when pierced with a knife. Remove the head. Leave the tentacles in the water off the heat until ready to grill.
  • Next, brine the bone marrow. Fill a pan with 500ml of water and add 25g of table salt. Heat to dissolve then chill. Once chilled, add the bone marrow and leave to brine for 30 minutes.
  • Make the salsa macha by toasting the seaweed, nuts and chillies in a hot dry pan for a few minutes until fragrant. Transfer to a blender and blitz with the oil.
  • To make the habanero salsa, blend all ingredients together into a smooth sauce. Season with salt.
  • Cook the new potatoes in salted water with the wakame seaweed until tender. Drain and reserve both.
  • Finely slice the potatoes and cut the wakame seaweed into ribbons. Brush the potatoes with lamb fat and place in a low oven to keep warm and crisp up slightly.
  • Place the bone marrow on the grill or pan cut-side up and brush with lamb fat. Cook until soft and caramelised – the internal temperature should reach 65ºC.
  • When the bone marrow is nearly ready, brush the octopus tentacles with lamb fat then place on the grill or pan. Turn occasionally, brushing with lamb fat as you go, until it begins to caramelise and crisp up. When it’s nearly ready, start brushing it with the salsa macha.
  • To serve, plate the octopus on a large platter and brush again liberally with the salsa macha. Serve with the bone marrow, warm tortillas, habanero salsa and a dish of potatoes.
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Baby Octopus Tacos Recipe


Gluten free

3 lbs: Baby octopus

2 cups: Arugula
1/4 cup: Basil, fresh leaves
8: Carrot
1 head: Garlic
4 clove: Garlic
4: Lemon, Juice of
1: Shallot
3: Thai chiles
1: Yellow onion

Canned goods
1 32-ounce carton: Chicken stock

1 can: Black olives
1 tbsp: Dijon mustard
1/2 jar: Green olives
1 jar: Kalamata olives

Baking & spices
1 Pinch: Red pepper
2 Pinch: Red pepper flake
1: Red pepper flakes
1 tbsp: Salt
4: Salt and black pepper
2 tbsp: Sugar

Oils & vinegars
4 tbsp: Olive oil
1 tbsp: Red wine vinegar
2 cups: White vinegar

Nuts & seeds
1/2 cup: Pistachios

Bread & baked goods
1: Corn tortillas

16 oz: Greek yogurt

Beer, wine & spirits
1 750-ml bottle: Red wine


  • Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes.
  • Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl.
  • Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree.
  • Add 1/2 cup of the tapenade to the arugula salad.
  • Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool.
  • In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes.
  • Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt.

Octopus Tacos With Avocado Recipe


2: Avocados
1: Cilantro
2: Limes, wedges
2: Radishes
1/4: Red cabbage
1/2: White onion

Oils & vinegars
1: Olive oil

Bread & baked goods
8: Corn or flour tortillas

1 pack: cooked octopus tentacles, thawed


  • Heat your grill to medium heat. If you're not using a grill, heat a griddle pan or skillet over medium heat.
  • Lightly oil the octopus tentacles. Cook on the grill for 2 minutes, then flip and cook for another 2 minutes until lightly charred. If cooking indoors, cook for the same amount of time on your griddle pan or skillet.
  • Remove and slice into 1-2 inch pieces.
  • Serve in tortillas, top with diced white onion, avocado, radish and red cabbage. Serve with lime wedges and cilantro.

Octopus Tacos With Celery Recipe


2: Celery stalks
1/4 cup: Flat-leaf parsley
2: Onions
1/2: Red onion, small

1 tbsp: Capers
4 1/3 tbsp: Lemon juice

Baking & spices
1 pinch: Red pepper flakes
1/2 tsp: Salt

Oils & vinegars
1: Olive oil
1/4 cup: Olive oil

8 cups: (2 litres) water

Flour tortillas
1: Large (or 2 small) octopus, about 2 1/2 lb


  • Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak. Trim the head and discard the beak. Separate the tentacles.
  • Place the octopus and the remaining ingredients in a large pot. Season with pepper. Bring to a boil, then simmer for 50 minutes or until the octopus is tender and its skin easily detaches. Drain.
  • Gently rub the tentacles under cold running water to remove the skin.
  • Preheat the grill, setting the burners to high. Oil the grate.
  • Brush the octopus with olive oil, then grill for 2 minutes on each side or until light golden brown. Cut into 1/2-inch (1 cm) pieces.
  • In a large bowl, combine the octopus with the remaining ingredients. Season with salt and pepper and toss to combine. Serve warm or cold with taco.

Octopus Tacos With Cherry Tomatoes Recipe


Makes 6

2: Squid, whole and Cooked octopus

1: Avocado
1 small head: Celeriac
8: Cherry tomatoes
1 small handful: Coriander, leaves
1/2: Lemon
1: Lime
1/2 tsp: Or use normal chilli flakes gochugaru or (korean chilli flakes)
1 handful: Parsley
1 handful: Pea shoots
1 small head: Radicchio
6: Radishes
2: Spring onions

1/2 tbsp: Capers
1 tsp: Dijon mustard
3 tbsp: Mayonnaise

Baking & spices
1 tbsp: Gochujang
2 tsp: Sesame seeds

Oils & vinegars
1 tsp: Rice wine vinegar

Bread & baked goods
6: Corn tortillas
4 tbsp: Panko breadcrumbs

150 ml: Buttermilk
3 tbsp: Creme fraiche

1 tbsp: Kimchi

null: ½ tbsp cornichons, minced


  • Cut the squid into rings keeping any tentacles intact and soak in the buttermilk for 2 hours to tenderise. Cut the tentacles of cooked octopus for later use.
  • To make the remoulade, mix all the ingredients together and season well.
  • To make the guacamole, roughly mash the avocado and then mix with the rest of the ingredients.
  • Mix the panko and chilli flakes. Shake any excess buttermilk off the squid then drop into the breadcrumbs and toss to coat. Heat oil in a pan no more than ⅓ full to 180C, or until a cube of bread browns in about 30 seconds, and then deep fry the squid until golden.
  • Warm the tortillas on a griddle or in a hot, dry frying pan. Top with gochujang remoulade, a dollop of kimchi guacamole, pieces of cooked octopus and the fried squid. Finish with sliced radish and pea shoots. Sprinkle with toasted sesame seeds and a pinch of chilli flakes.

Octopus Tacos With Chipotle Recipe


3 yellow onions, quartered
1 cup garlic, kept whole
Olive oil
1 Tbsp whole cumin
1 Tbsp oregano
1 Tbsp chipotle
1 Tbsp clove
1 Tbsp ginger
1 Tbsp coriander
1 Tbsp whole black peppercorns
1 lime, juiced
4 canned chipotle peppers
1 carton chicken stock

1 octopus


  • Preheat your oven to 500º. On a baking sheet, fan out the quartered onions and garlic cloves. Drizzle these with olive oil and place in the oven. Cook until they are caramelized and browned.
  • On a separate baking sheet, pour out whole cumin, oregano, chipotle, cloves, ginger, coriander, and whole black peppercorns. Place these in the oven also at 500º and toast them for a few minutes.
  • Place the onions, garlic and all of the toasted spices in a blender. Add the juice of 1 lime, 4 canned chipotle peppers, and ¼ cup of chicken stock to the blender. Blend until smooth. Pour this mixture into a large pot, then add the remaining chicken stock. Add in water until the pot is very full.
  • Take the thawed and defrosted octopus and slowly dip the ends so the legs curl up. Submerge the octopus, making sure it is completely covered. Add more water if necessary, then cover. Bake at 350º for 2 hours.
  • Remove the octopus from the cooking liquid and let it cool in the fridge. Reduce the cooking liquid if you wish. Once the octopus is cooled, remove the beak in the center and discard. Chop the octopus into small pieces and crisp in hot pan with a drizzle of olive oil.
  • To assemble the tacos, dip a corn tortilla in the cooking liquid and place in a hot pan. Add cheese and the crisped octopus.

Octopus Tacos With Goat Cheese Recipe


  • 6 15-centimeter tortillas
  • 250 grams octopus tentacle
  • 50 milliliters milk
  • 15 milliliters rice bran oil
  • 12 shishito peppers
  • 250 grams corn kernels
  • 4 cloves garlic
  • 30 grams green onions, chopped
  • 125 grams goat cheese (or other soft white), crumbled
  • 1 large lime, halved
  • 10 grams popped popcorn, crumbled
  • Hot sauce


  • The day before, place the octopus in an airtight freezer bag and add the milk. Be sure to squeeze out as much air as possible before sealing.
  • Fill your yogurt maker or rice cooker to the top with warm water. Set at 60 or 65 celsius and submerge the airtight bag with your octopus. Leave for 24 hours.
  • Remove the octopus and pat dry. Save the milk for later.
  • In a hot frying pan, sear the octopus until it gains color, then set aside to rest.
  • To make the corn salad, blister the outside of your shishito and lime, then set aside.
  • In the same pan, add the corn and garlic and pan-fry until dark gold. Add half the milk to deglaze. Turn off the heat, then mix in the green onions.
  • Remove the pan from heat, then add cheese and crumbled popcorn along with the juice from half a lime and mix to lightly combine. Warm your tortillas in a dry pan (for softer tortillas, use a microwave) and top each with a large spoonful of corn salad.
  • Thinly slice the octopus and arrange on top of corn salad, then season. Thinner tentacles can be left whole. Top with the shishito and finish with another squeeze of lime.

Information About Octopus

Octopus is an excellent source of omega-3 fatty acids, "good fats" linked to a range of heart-healthy benefits. Omega-3s can lower your blood pressure and slow the buildup of plaque in your arteries, reducing stress on the heart.

The most basic way of cooking octopus is to simmer it in liquid. Fill a saucepan with salted water and bring to the boil. Add the octopus, reduce the heat immediately and simmer gently for 45–60 minutes. It's important that the water is turned down to a gentle simmer once the octopus is in the pan.

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