Recipe courtesy of Tina Washburn

Tentacle Tacos

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings, 2 tacos each
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2 preboiled 6-inch octopus tentacles, about 1-inch round

1/4 cup soy sauce

1/4 large jicama, peeled and cut into matchsticks

1/2 red onion, sliced lengthwise into thin strips

1 lime, juiced, plus wedges for garnish

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cayenne pepper

4 tablespoons olive oil

4 fajita-sized flour tortillas

1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish


  1. Add the octopus to the soy sauce to a medium-size bowl and set aside.
  2. Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside.
  3. Heat a large pan on medium-high heat and add 2 tablespoons of olive oil. Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
  4. Remove the octopus from the soy sauce and add to one of the pans over medium-high heat. Cook for 2 minutes on each side. While the octopus is cooking, add the tortillas, 1 at a time, to the other large pan over high heat and fry until light golden.
  5. Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro. Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.

Cook’s Note

I buy my octopus at the Asian food market but sometimes they don't have it, so as an alternative I have used a 1/2 pound of raw, peeled and deveined tiger prawns. All steps for the octopus are the same for the shrimp.

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