Tako Taco Recipe
Recipe information
Make Tako Taco in just 1h 30m. Charred Local Octopus | Spanish Chorizo | Cilantro Lime Crema | Romesco Foam
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Ingredients
Ingredients for Tako Taco
Directions for Preparing Tako Taco
1. Prepare the Octopus
Clean the octopus and remove the beak and eyes. In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes to 1 hour, until tender. Drain and let cool.
2. Char the Octopus
Once cooled, cut the octopus into manageable pieces. Heat olive oil in a grill pan over high heat. Add the octopus pieces and grill for about 3-4 minutes per side until charred and crispy. Season with salt, pepper, and paprika.
3. Cook the Chorizo
In a skillet, add the Spanish chorizo (sliced) and cook over medium heat until browned and crispy, about 5-7 minutes. Remove and set aside.
4. Make Cilantro Lime Crema
In a bowl, combine sour cream, lime juice, chopped cilantro, minced garlic, salt, and pepper. Mix until smooth and creamy.
5. Assemble the Tacos
Warm the corn tortillas in a dry skillet. On each tortilla, layer the grilled octopus, crispy chorizo, and a drizzle of cilantro lime crema. Top with romesco sauce.
6. Serve
Serve the Tako Tacos warm with additional cilantro and lime wedges on the side.
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