If you love tacos and you love seafood then do yourself a favor and try making grilled octopus tacos! Today, we’re venturing into an enticing world of flavor combinations that are sure to captivate your senses and satisfy your cravings: the incredibly delicious grilled octopus tacos, paired with an irresistibly fresh homemade pico de gallo.
Imagine tender, smoky octopus, marinated in a zesty blend of citrus, garlic, and herbs, then grilled to crispy-on-the-outside, melt-in-your-mouth perfection. Lovingly wrapped in a warm, soft tortilla, these extraordinary tacos are then elevated to new heights with a generous spoonful of vibrant, homemade pico de gallo. Bursting with the flavors of juicy tomatoes, zingy onions, zesty jalapeños, fragrant cilantro, and a lively splash of lime, this classic Mexican condiment brings the perfect balance of freshness, spice, and acidity to complement the rich, smoky octopus. Together, they create an unforgettable symphony of textures and tastes, transporting you to a sun-soaked beachside taquería in just one bite. Get ready to immerse yourself in this captivating culinary experience, as we guide you through the steps to create not only the ultimate grilled octopus tacos but also the freshest, most delectable homemade pico de gallo. So, tie on your apron and join me on this flavorful journey that’s bound to leave you and your loved ones craving more. ¡Buen provecho!
Ingredients:
- Octopus
- 1-2 tbsp Sunshine State of Mind Craft BBQ Rub
- Salt + Pepper {well seasoned, to taste}
- 1 tbsp oliv oile
- 1/4 cup of cilantro {for garnish}
- pico de gallo
- flour tortillas
Pico De Gallo Ingredients:
- 6 roma or San Marzano (plum) tomatoes, diced
- ½ red onion, minced
- 3 tablespoons chopped fresh cilantro
- ½ jalapeño pepper, seeded and minced
- ½ lime, juiced
- 1 clove garlic, minced
- 1 pinch garlic powder
- 1 pinch ground cumin, or to taste
- salt and ground black pepper to taste
How to Make Grilled Octopus Tacos
In a large deep pot bring water to a boil with all the ingredients , once the water is boiling add the pulpo. Keep the flame on medium and let it boil for 30 minutes.
While the Octopus is boiling, chop up all your ingredients for the pico de gallo (tomatoes, onion, jalapenos, cilantro, garlic) and combine and then add in the lime juice, garlic powder, cumin, salt and pepper to taste and let sit in fridge so the flavors can meld until ready to serve.
While that octopus 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, coat in olive oil and then coat in Sunshine State of Mind Craft BBQ Rub. Keep the size consistent so they grill evenly. Depending on the size of the tentacles of the octopus, you can cut them to smaller sizes to fit into your grill grates so they grill evenly. 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!
Pull the pulpo off the grill and chop into small pieces to put into your tacos.
Grill the flour tortillas and serve with some fresh pico de gallo and a few lime wedges!
If you’ve never tried Octopus before- do yourself a favor and give it a try! It’s surprisingly delicious!
Tips for Making
In order to make Grilled Octopus, you will first need to par boil Octopus.
Grilled Octopus pairs well with Fresh Mex or Mediterranean Flavors- if you choose not to Use Sunshine State of Mind Craft BBQ Rub, you can alternately use Mediterranean flavors.
Fresh Ingredients make the best “Fresh Mex” Tacos- opt for fresh Lime paired with Pico De Gallo versus store bought salso to do these Grilled Octopus Tacos justice.
Make sure to have a sharp knife when you are making your pico de gallo- that will make all the difference!
FAQ:
Q: What are Grilled Octopus Tacos with fresh pico de gallo?
A: Grilled Octopus Tacos with fresh pico de gallo are a delightful fusion of flavors, combining tender, smoky grilled octopus with a vibrant, homemade pico de gallo salsa. Served in a soft tortilla, this dish offers a unique and flavorful twist on traditional Mexican street food, incorporating Mediterranean seafood elements.
Q: How do I prepare the octopus for grilling?
A: To prepare octopus for grilling, first clean it thoroughly, removing the beak and eyes. Then, boil the octopus in a large pot of salted water with aromatics like bay leaves and peppercorns until it becomes tender. Allow the octopus to cool before cutting it into bite-sized pieces. Marinate the pieces in a blend of citrus, garlic, and herbs for at least 30 minutes to impart flavor and tenderize the meat further.
Q: How do I make fresh pico de gallo?
A: To make fresh pico de gallo, finely chop ripe tomatoes, onions, jalapeños, and cilantro. Combine these ingredients in a bowl and add a generous squeeze of fresh lime juice. Season the mixture with salt and pepper to taste, and let it sit for a few minutes to allow the flavors to meld together.
Q: Can I substitute another protein for the octopus?
A: Absolutely! If you prefer a different protein or have difficulty finding octopus, you can substitute it with shrimp, fish, or even a meat alternative like seitan or tempeh. Just make sure to adjust the cooking time accordingly, as different proteins will require different cooking times.
Q: What other toppings can I add to the Grilled Octopus Tacos?
A: In addition to the fresh pico de gallo, you can top your Grilled Octopus Tacos with sliced avocado, crumbled cotija cheese, pickled onions, shredded cabbage, or a dollop of sour cream. Feel free to get creative and customize your tacos with your favorite toppings.
Q: How do I store leftover Grilled Octopus Tacos and pico de gallo?
A: To store leftover Grilled Octopus Tacos, wrap each taco individually in plastic wrap or aluminum foil and refrigerate for up to 3 days. Store any remaining pico de gallo in an airtight container in the refrigerator for up to 5 days. It’s best to reheat the octopus separately before assembling the tacos to avoid soggy tortillas.
Grilled Pulpo {Octopus} Tacos
Ingredients
- Octopus
- 1 orange
- 1 red onion
- 3–4 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
Instructions
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!
Notes
*this recipe was inspired and adapted from Asi & Asado in Cabo San Lucas
Photo & Recipe by Michelle Lara // Cupcakes, Cocktails & Kids
Michelle Lara: Mom, writer + foodie // Cupcakes, Cocktails & Kids
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These tacos look amazing! I love octopus and recently wrestled my own cephalopod for a grilled octopus post: http://wp.me/p3U4BY-1Ju. This recipe just moved to the top of my list!
Hi Lisa! Thanks so much for your lovely comment. I just checked out your grilled octopus recipe and it sounds amazing {pinning it as I type!}. We had tons of leftovers and made a pulpo salad the next day just added some more lime and orange juice and tons more cilantro with a side of grilled garlic bread … beyond delish! If you make these tacos please let me know how it turned out you can even tag your pic on IG @CupcakesCocktailsAndKids #cckblog
Thanks again!
Michelle // Cupcakes, Cocktails & kids
Thanks so much for this Recipe, My family LOVES Grilled Octopus and orders it whenever we dine out Greek. I never thought about making at home. Will try your Recipe tonight.