Pan-Seared Octopus Tacos with Louies Modern

Pan-Seared Octopus Tacos

Chef Jose Rojas, Louies Modern

Servings: 8

Active: 45 min.

Total Time: 1 hr. 30 min.


  1. 2 lbs Octopus
  2. 1 onion
  3. 2 medium celery stalks
  4. 2 bay leaves
  5. Fried beans
  6. Pico de gallo (recipe below)
  7. Avocado
  8. Salt + Pepper
  9. ½ cup of olive oil
  10. ¼ cup of cilantro (for garnish)
  11. Chipotle salsa
  12. Corn tortilla
  13. Lime wedge  


  1. In a large deep pot, bring water to a boil with onion, celery, bay leaves, salt & pepper. Once the water is boiling, add the octopus. Keep the flame on medium and let it boil for 40 minutes, remove from water and let it cool down.
  2.  Once the octopus is cooled down, cut it up into about 2 – 3 inch sizes. Keep the size consistent so they sear evenly. Brush with a little bit of olive oil. Sear them on medium heat for just a minute or two per side, slice the octopus in ½ inch sizes.
  3. Pico de gallo, In a medium bowl, combine 2 tomato, 1 onion, ½ jalapeno pepper (to taste), cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed.
  4. Arrange the hot tortillas on 4 plates and top each one with some fried beans, sliced octopus, Pico de gallo and avocado, dress with the salsa and garnish with cilantro and lime wedges.