Octopus Tacos with Aioli (Print Version)

# Ingredients:

→ Grilled Octopus

01 - 1 lb octopus tentacles, cleaned and cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Lemon Garlic Aioli

07 - 1/2 cup mayonnaise
08 - 2 cloves garlic, minced
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste

→ Taco Assembly

13 - 8 small tortillas
14 - 1 cup shredded cabbage
15 - 1/2 cup diced red onion
16 - 1/2 cup chopped fresh cilantro
17 - 1 avocado, sliced
18 - Lemon wedges, for serving

# Instructions:

01 - Preheat your grill to medium-high heat. In a bowl, combine the octopus pieces, olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
02 - Grill the octopus pieces for 3-4 minutes on each side, or until they are slightly charred and cooked through. Remove from the grill and set aside.
03 - In a small bowl, whisk together the mayonnaise, minced garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Mix well until combined.
04 - Warm the tortillas on the grill for about 30 seconds on each side, or until slightly charred. Spread a generous amount of lemon garlic aioli on each tortilla. Top with grilled octopus, shredded cabbage, diced red onion, chopped cilantro, and sliced avocado.
05 - Serve the tacos immediately with lemon wedges on the side.

# Notes:

01 - For best results, ensure octopus is properly cleaned before grilling.
02 - The aioli can be prepared up to 24 hours in advance and stored refrigerated.

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