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  • Chef Toque Hat Streamline Icon: https://streamlinehq.com Recipe By: Brendon Stubelt - B Saucy’s BBQ

Spanish Octopus Tacos

After losing over 150 pounds, Brendon Stubelt discovered a passion for creating recipes that celebrate fresh, healthy ingredients and bold flavors. Now a full-time Doctor of Physical Therapy student, he spends his free time behind the grill or smoker, experimenting with new ways to bring balanced, feel-good meals to life. He loves putting a fresh, creative spin on classic dishes — and Milam’s Market was the perfect piece of the puzzle that helped make this recipe come together.

A colorful dish on a black plate features Spanish Octopus Tacos with a purple tortilla topped with greens, onions, and tomato, garnished with microgreens, a grilled lemon half, and a purple orchid, set on a wooden table.
  • Category: Seafood
  • Prep: 1 hour
  • Servings: 6

Ingredients

  • 6 precooked Spanish octopus tentacles
  • 6 blue corn tortillas
  • ½ cup + 4 tbsp olive oil (for marinades, sauces, and grilling)
  • 6 cloves fresh garlic, crushed
  • 1 tsp rock salt
  • 2 tsp kosher salt
  • 1 ½ cups Mexican crema
  • 3 ripe avocados
  • 6 lemons (zest and juice used throughout)
  • 6 limes (zest, juice, and wedges for serving)
  • 1 large bunch flat-leaf parsley, finely chopped
  • 1 small bunch cilantro, finely chopped
  • 2 tbsp red wine vinegar
  • ¼ tsp black pepper
  • 2 medium red onions, thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 3 tsp granulated sugar
  • 3–4 radishes, thinly sliced
  • Microgreens

Instructions

  1. Pickled Red Onions:

    Combine sliced onions, white vinegar, water, sugar, and 1 tsp kosher salt in a jar. Let sit for at least 1 hour or refrigerate overnight for best flavor.
  2. Avocado Crema:

    Blend avocados, Mexican crema, juice and zest of 2 limes, ½ tsp kosher salt, and 2 tbsp olive oil until smooth. Adjust lime and salt to taste.
  3. Lemon Chimichurri:

    Mix chopped parsley, cilantro, ½ cup olive oil, juice and zest of 3 lemons, red wine vinegar, salt, and pepper. Let sit for 10–15 minutes for flavors to develop.
  4. Grilled Octopus:

    Pat tentacles dry and toss with 2 tbsp olive oil, crushed garlic, rock salt, and juice of 1 lemon. Grill over high heat for 2–3 minutes per side, until charred. Squeeze fresh lime juice over after grilling.
  5. Tortillas:

    Warm and lightly char tortillas over an open flame or in a hot skillet. Keep warm under a towel.
  6. Assemble the Tacos:

    Spread avocado crema on each tortilla. Add one grilled octopus tentacle. Spoon lemon chimichurri on top. Add pickled onions. Garnish with microgreens, cilantro, and sliced radishes. Serve with lime wedges.

Three people stand together outdoors, smiling at the camera. The person in the middle holds a wooden award plaque, perhaps celebrating victory in a Tacos competition. Palm trees and a large screen hint at a lively festival atmosphere.

  • Category: Seafood
  • Prep: 1 hour
  • Servings: 6

Ingredients

  • 6 precooked Spanish octopus tentacles
  • 6 blue corn tortillas
  • ½ cup + 4 tbsp olive oil (for marinades, sauces, and grilling)
  • 6 cloves fresh garlic, crushed
  • 1 tsp rock salt
  • 2 tsp kosher salt
  • 1 ½ cups Mexican crema
  • 3 ripe avocados
  • 6 lemons (zest and juice used throughout)
  • 6 limes (zest, juice, and wedges for serving)
  • 1 large bunch flat-leaf parsley, finely chopped
  • 1 small bunch cilantro, finely chopped
  • 2 tbsp red wine vinegar
  • ¼ tsp black pepper
  • 2 medium red onions, thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 3 tsp granulated sugar
  • 3–4 radishes, thinly sliced
  • Microgreens

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