Tako Taco Recipe

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.

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.

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.

Make Cilantro Lime Crema

In a bowl, combine sour cream, lime juice, chopped cilantro, minced garlic, salt, and pepper. Mix until smooth and creamy.

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.

Serve

Serve the Tako Tacos warm with additional cilantro and lime wedges on the side.