Smoky Chipotle Octopus Tostadas

Name: Smoky Chipotle Octopus Tostadas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 packet Dan-O’s Chili Seasoning Packet - Smoky Chipotle; 1 tbsp Dan-O’s SPG Tri-O; 1 packet Dan-O’s Dips Ranch; 1 lb precooked octopus, thawed; 1 tbsp Kewpie mayonnaise; 1 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 orange, halved; 1½ limes, divided; 2 cups shredded cabbage or coleslaw mix; 1 cup sour cream; 1 (4 oz) can mild green chiles, drained; 1 tbsp olive oil; 8 crispy tostada shells; 1 medium avocado, sliced

It's Team Member Tuesday, and Roberto is taking over the kitchen with these Smoky Chipotle Octopus Tostadas! Growing up, Roberto loved the seafood tostadas his parents made, and now he's bringing that family favorite to the Dan-O's kitchen with his own flavorful twist. We're taking tender, seared octopus and coating it in a creamy, citrusy marinade made with Dan-O’s Chili Seasoning Packet - Smoky Chipotle for rich, smoky depth and a bold chipotle kick. Then we're piling it onto crispy tostadas with a fresh citrus slaw seasoned with Dan-O’s SPG Tri-O and a creamy green chile Baja ranch made with Dan-O’s Dips Ranch. Finish it off with fresh avocado, and you've got smoky, tangy, creamy, and crunchy goodness in every bite. This one's Dan-Good and perfect for entertaining or trying something a little different!

Prep Time

25 Mins

Cook Time

5 Mins

Serving Size

Flavors Used:

Ingredients

1 packet Dan-O’s Chili Seasoning Packet - Smoky Chipotle
1 tbsp Dan-O’s SPG Tri-O
1 packet Dan-O’s Dips Ranch
1 lb precooked octopus, thawed
1 tbsp Kewpie mayonnaise
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 orange, halved
1½ limes, divided
2 cups shredded cabbage or coleslaw mix
1 cup sour cream
1 (4 oz) can mild green chiles, drained
1 tbsp olive oil
8 crispy tostada shells
1 medium avocado, sliced

Let’s Make It!

Prepare the Smoky Chipotle Marinade: In a mixing bowl, combine the Kewpie mayonnaise, soy sauce, Worcestershire sauce, juice of ½ lime, juice of ½ orange, and Dan-O’s Chili Seasoning Packet - Smoky Chipotle. Stir until well combined and let sit briefly to allow the seasonings to rehydrate and the flavors to develop.
Marinate the Octopus: Add the thawed, precooked octopus to the marinade and toss until evenly coated. Let marinate for about 5 minutes while preparing the remaining toppings.
Make the Citrus Slaw: In a separate bowl, combine the shredded cabbage with the juice of the remaining ½ orange and another ½ lime. Add Dan-O’s SPG Tri-O and toss until evenly coated. Set aside to allow the flavors to blend.
Prepare the Green Chile Baja Ranch: In a small bowl, combine the sour cream, drained mild green chiles, Dan-O’s Dips Ranch, and juice of the remaining ½ lime.
Stir until smooth and well combined. Set aside until ready to assemble.
Sear the Octopus: Heat the olive oil in a skillet over medium-high heat. Add the marinated octopus and sear for about 90 seconds per side, until lightly browned and heated through. Since the octopus is already cooked, you're just developing a flavorful sear. Transfer to a cutting board and slice into bite-sized pieces.
Assemble the Tostadas: Spread a layer of green chile Baja ranch over each crispy tostada shell. Top with the sliced octopus, followed by a generous helping of citrus slaw. Finish with fresh avocado slices.
Serve the Smoky Chipotle Octopus Tostadas and Yum Yum Get Ya Sum!