Spicy Grilled Octopus Tostadas
These Spicy Grilled Octopus Tostadas combine charred, spicy octopus with crunchy tostada shells and creamy guacamole for a perfect summer dish.
Ingredients
For the Grilled Octopus
- 500 g octopus, cleaned and tenderized Use pre-cooked octopus if you prefer.
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder Reduce to 1/2 teaspoon for milder heat.
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
For Assembly
- 4–6 pieces tostada shells (corn or flour) Corn for crispness; flour for sturdiness.
- 2 ripe avocados, mashed
- 1 small tomato, seeded and diced
- 1 small red onion, finely chopped
- 1 tablespoon lime juice
- Fresh cilantro, chopped
- Jalapeño slices (optional)
- Lime wedges for serving
Instructions
Preparation
- Preheat the grill to medium-high (about 400–450°F) and oil the grates.
- In a small bowl, whisk together the olive oil, smoked paprika, chili powder, ground cumin, minced garlic, and a pinch of salt and pepper.
- Pat the octopus dry with paper towels and toss in the spice-oil mixture.
- Let the octopus rest for 5–10 minutes.
Grilling
- Place the octopus on the hot grill and cook for 4–5 minutes per side.
- Remove from the grill and let it rest for 3–4 minutes before slicing against the grain.
Making Guacamole
- Mash avocados and fold in diced tomato, chopped onion, lime juice, cilantro, and salt.
Assembly
- Spread guacamole on each tostada shell, top with sliced grilled octopus, and add jalapeño slices if desired.
- Serve immediately with lime wedges.
Notes
For best texture, store components separately and consume within specified time frames. Provide a setup for guests to customize their tostadas.