Ingredients

• 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

Instructions

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. Heat another large pan on high heat and add the other 2 tablespoons of olive oil.
4. Remove the octopus from the soy sauce and add to one of the pans over medium-high heat. Cook for 2 minutes on each side. 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.
5. Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro. Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs.