Octopus Tacos With Pineapple Salsa

• 8 octopus tentacles 6-inch, about 1-inch round
• water for boiling
• 1 tablespoon sesame oil
• 1 1/2 cups fresh pineapple chopped
• 1 cup cucumber chopped
• 1/4 cup red onion chopped
• 3 tablespoons chopped cilantro freshly
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 3 tablespoons mayo
• 1 tablespoon sriracha Tabasco or other chili hot sauce
• 1 teaspoon lemon /lime juice
• 8 corn tortillas
• 3 tablespoons vegetable oil

1. Add octopus to a large 8 quart stockpot (KitchenAid(R) Tri-Ply Stainless Steel Cookware). Add 4 quarts water and bring to a boil over medium heat. Boil for 20 - 30 minutes, or until octopus is done. After octopus is done, remove from water and place on a plate.
2. Combine all ingredients for pineapple salsa to a medium mixing bowl. Mix well and set aside.
3. Combine all ingredients for spicy mayo and mix well. Set aside.
4. Heat a medium skillet (KitchenAid(R) Tri-Ply Stainless Steel Cookware) over medium heat. Drizzle pan with sesame oil. Add octopus tentacles and lightly sear on each side. About 1 - 2 minutes per side.
5. In another medium skillet (KitchenAid(R) Tri-Ply Stainless Steel Cookware) heated over medium heat, add 1 teaspoon vegetable oil. Add small corn tortillas to skillet and lightly brown on each side, 1 - 2 minutes per side. Continue cooking all 8 tortillas, adding additional vegetable oil as needed.
6. To serve tacos, place two tentacles on a fried tortilla and top with pineapple salsa and spicy mayonnaise.

tentacles, water, sesame oil, pineapple, cucumber, red onion, cilantro freshly, lemon juice, salt, mayo, sriracha tabasco, corn tortillas, vegetable oil

Taken from www.yummly.com/recipe/Octopus-Tacos-with-Pineapple-Salsa-2099088 (may not work)