Octopus Taco Recipe

Time2h

Serves4

espresso mole, green papaya, saba miso bbq, ricotta salata

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Ingredients

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1
Prepare the Octopus
Clean the octopus under cold running water. Place it in a pot of boiling salted water. Cook for about 45 minutes or until tender. Remove and let cool. Slice into bite-sized pieces.
2
Make the Espresso Mole
In a saucepan, combine the mole sauce and espresso. Heat over low heat, stirring until well combined. Simmer for 10 minutes to deepen the flavors.
3
Prepare the Green Papaya
Peel and julienne the green papaya into thin strips. Set aside.
4
Make the Saba Miso BBQ Sauce
In a bowl, mix saba miso with BBQ sauce until well combined. Adjust seasoning if necessary.
5
Prepare the Ricotta Salata
Crumble the ricotta salata into small pieces using a fork. Set aside for garnishing.

6
Assemble the Tacos
Warm the taco shells in an oven or on a skillet. Place a generous portion of sliced octopus in each shell. Drizzle with espresso mole and saba miso BBQ sauce.
7
Add Garnishes
Top each taco with julienned green papaya and crumbled ricotta salata.
8
Serve
Serve the octopus tacos warm with lime wedges on the side for an extra zing.