Warm Shrimp and Octopus Tacos with Roasted Avocado Cream, Pickled Red Cabbage, and Chili Pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the avocado halves and 1 unpeeled garlic clove on a small tray, drizzle with 1 tablespoon olive oil, and roast for 10 minutes, until the avocado is lightly golden at the edges and the garlic is tender.

2. 2

   Meanwhile, make the quick pickle: in a bowl, combine the red cabbage with the apple cider vinegar, water, sugar, and 1/2 teaspoon salt. Massage for 30 seconds with your hands or tongs and let it sit for 15 minutes.

3. 3

   Toast the pepitas in a small skillet over medium heat for 2 to 3 minutes, stirring often, until they begin to pop lightly. Add the red pepper flakes and a pinch of salt, stir for 15 seconds more, and set aside.

4. 4

   Scoop out the roasted avocado flesh and peel the roasted garlic. Blend both with the plain yogurt, the zest and 2 tablespoons juice from 1 lime, and a pinch of salt until smooth and creamy. Set aside.

5. 5

   Pat the shrimp and cooked octopus dry with paper towels. Combine them in a bowl with the chopped garlic clove, 2 tablespoons olive oil, ground cumin, smoked paprika, dried oregano, black pepper, and 3/4 teaspoon salt.

6. 6

   Heat a large skillet over medium-high heat. Sauté the shrimp and octopus for 4 to 6 minutes, stirring, until the shrimp are pink and firm and the octopus is lightly browned at the edges.

7. 7

   Warm the corn tortillas in a clean skillet for 20 to 30 seconds per side, or wrapped in foil in the oven at 180°C / 350°F for 5 minutes.

8. 8

   Drain the pickled red cabbage lightly. Spread each tortilla with some roasted avocado cream, add the warm shrimp and octopus mixture, then top with pickled cabbage, toasted pepitas, and chopped fresh cilantro.

9. 9

   Serve immediately with wedges from the remaining lime for squeezing over the tacos to taste.