Octopus Taco with Pineapple and Salsa de Semilla
Category:
Mexican
Ingredients
- 1 lb XL peeled deveined shrimp
- 1 tbsp olive oil
- 1 tablespoon Spicetribe Masa Mole Mexican Blend
- 2 cups finely shredded cabbage
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1 bunch fresh cilantro
- 1/2 cup finely minced onion (I use white, any kind is great)
- 1 stalk green onion, finely chopped
- 1 medium lime
- 1 medium avocado, peeled and diced
- 1-2 tablespoons diced red bell pepper
- 8 corn tortillas shallow fried until crisp and drained on a paper towel
- To serve: A sprinkle of Masa Mole, lime wedges, a cold beer!
Cilantro serrano sauce
- Cilantro stems (from bunch you trimmed, above)
- Juice of a lime
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon cumin seeds
- 1/2 seeded serrano pepper
- 2 tablespoons sour cream
- 4 tablespoons mayo or plain yogurt
Directions
- Toss shrimp in olive oil, salt and spices then allow to sit for 10 minutes while prepping cabbage.
- Combine cabbage with apple cider vinegar and salt in a small bowl, gently toss and set aside.
- Sauté shrimp in a skillet with 1 tbsp olive oil for 2-4 minutes until cooked.
- Remove from the heat, roughly chop and add to a large bowl.
- Divide the cilantro leaves and stems, set stems aside and chop the leaves.
- Add chopped cilantro to bowl with shrimp along with the onion, green onion, zest and juice of the lime, avocado. Adjust seasoning.
- In a blender or food processor, combine all the ingredients for the sauce and blend until smooth.
- To serve, top each tostada with some cabbage, followed by a few tablespoons of the chopped shrimp, spoon over the sauce and sprinkle more masa mole spice over + red pepper for color. You can sub tomatoes for the red pepper, but I like the flavor.