Ingredients:
500g octopus, cleaned and tenderized
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 clove garlic, minced
Salt and pepper to taste
4-6 tostada shells
2 ripe avocados
1 small tomato, diced
1 small red onion, finely chopped
1 tablespoon lime juice
Fresh cilantro, chopped
Jalapeño slices (optional for extra heat)
Lime wedges for serving
Instructions:
Preheat your grill to medium-high heat.
In a bowl, mix olive oil, smoked paprika, chili powder, cumin, garlic, salt, and pepper. Coat the octopus with this mixture.
Grill the octopus for 4-5 minutes on each side, until it gets a nice char. Remove from the grill and slice into bite-sized pieces.
In another bowl, mash the avocados and add diced tomato, red onion, lime juice, cilantro, and salt. Mix well to make guacamole.
Spread a layer of guacamole on each tostada shell.
Top the guacamole with the grilled octopus pieces.
Garnish with jalapeño slices, extra cilantro, and a squeeze of lime juice.
Serve immediately and enjoy!
Notes:
For even more flavor, marinate the octopus for a few hours before grilling.
You can also add a drizzle of hot sauce or salsa for an extra kick.
Preparation time: 15 minutes | Cooking time: 10 minutes | Total time: 25 minutes | Servings: 4 servings | Kcal: Approximately 320 per serving