Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) octopus, cleaned and cut into small pieces
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lime
  • Juice of 2 limes
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 ripe tomatoes, diced
  • ½ red onion, finely diced
  • 1 jalapeño, seeds removed and minced
  • 1 tablespoon (15g) fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 12 small corn tortillas
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions:

  1. Rinse and pat dry the shrimp and octopus. In a bowl, combine the shrimp, octopus, olive oil, garlic, lime zest, lime juice, smoked paprika, salt, and pepper. Allow to marinate for 10 minutes.
  2. In a separate bowl, mix together the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
  3. In a skillet, heat over medium-high heat. Add the marinated seafood and cook for 5-7 minutes, or until shrimp are opaque and octopus is tender.
  4. In a dry skillet, warm the corn tortillas one at a time until pliable, about 30 seconds per side.
  5. Place a portion of the seafood filling on each tortilla. Top with salsa and sliced avocado.
  6. Plate the tacos with lime wedges on the side and serve immediately.