Tentacle Tacos

• 2 preboiled 6-inch octopus tentacles, about 1-inch round
• 1/4 cup soy sauce
• 1/4 large jicama, peeled and cut into matchsticks
• 1/2 red onion, sliced lengthwise into thin strips
• 1 lime, juiced, plus wedges for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil
• 4 fajita-sized flour tortillas
• 1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish

1. Add the octopus to the soy sauce to a medium-size bowl and set aside.
2. Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside.
3. Heat a large pan on medium-high heat and add 2 tablespoons of olive oil.
4. Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
5. Remove the octopus from the soy sauce and add to one of the pans over medium-high heat.
6. Cook for 2 minutes on each side.
7. While the octopus is cooking, add the tortillas, 1 at a time, to the other large pan over high heat and fry until light golden.
8. Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces.
9. Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro.
10. Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.
11. Cook's Note: I buy my octopus at the Asian food market but sometimes they don't have it, so as an alternative I have used a 1/2 pound of raw, peeled and deveined tiger prawns.
12. All steps for the octopus are the same for the shrimp.
13. A viewer, who may not be a professional cook, provided this recipe.
14. The Food Network Kitchens chefs cannot make representation as to the results.

octopus tentacles, soy sauce, jicama, red onion, lime, salt, sugar, cayenne pepper, olive oil, flour tortillas, cilantro

Taken from www.foodnetwork.com/recipes/tentacle-tacos-recipe.html (may not work)