Taco night just got an upgrade. These crispy octopus tacos bring a bold, modern twist to a classic favorite, combining the rich, tender texture of Galician octopus with a bright, refreshing lemon slaw. The contrast is what makes them unforgettable—crispy, citrusy, and packed with flavor in every bite.
Best of all, they come together in minutes, turning a premium pantry ingredient into a restaurant-worthy dish without the effort. Whether you’re hosting friends or just elevating a weeknight dinner, this is the kind of recipe that surprises and impresses.
Prep Time: 15 minutes
Serves: 2–3
What You’ll Need
For the tacos
- 1 tin of Samare Galician Rock Octopus in Extra Virgin Olive Oil
- 6 small corn or flour tortillas
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Black pepper to taste
For the lemon slaw
- 2 cups shredded cabbage (green or mixed)
- 1 small carrot, grated
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- ½ tsp honey
- Salt to taste
Optional additions
- Fresh cilantro
- Sliced avocado
- Chili flakes or hot sauce
- Lime wedges
How to Make It
-
Prepare the slaw
In a bowl, mix the cabbage and carrot. Add lemon juice, olive oil, honey, and salt. Toss well and let it sit while you prepare the octopus—this helps the flavors develop. -
Crisp de octopus
Heat a pan over medium-high heat. Add the octopus along with a bit of its olive oil. Sprinkle smoked paprika, garlic powder, and black pepper.
Sear for 3–5 minutes until slightly crispy on the edges. -
Warm the tortillas
Heat tortillas in a dry pan or directly over a flame for a slight char. -
Assemble the tacos
Add crispy octopus to each tortilla, top with lemon slaw, and finish with your favorite toppings.
Why It Works
If you think octopus is complicated, this recipe will change your mind. Using high-quality tinned octopus in extra virgin olive oil, you get incredible texture and flavor without any prep work. A quick sear makes it crispy, while a bright lemon slaw balances everything perfectly. Show us your creation by tagging @get.lata.
