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Grilled Pulpo Tacos // Michelle Lara

Grilled Pulpo {Octopus} Tacos

  • Author: Robyn


  • Octopus
  • 1 orange
  • 1 red onion
  • 34 bay leaves
  • Salt + Pepper {well seasoned, to taste}
  • 1/2 cup of olive oil
  • 1/4 cup of cilantro {for garnish}
  • pico de gallo
  • flour tortillas


In a large deep pot bring water to a boil with  all the ingredients {except the cilantro and pico de gallo}, 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. If you’re using a charcoal grill the flavor will be even more intense!

Grill the flour tortillas and serve with some fresh pico de gallo and a few lime wedges!


*this recipe was inspired and adapted from Asi & Asado in Cabo San Lucas

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