You are cooking: Red Hot Fremantle Octopus Spinach Tacos
calculating... May 14, 2021

Red Hot Fremantle Octopus Spinach Tacos

  • 2 people
  • 15mins
  • 15mins
  1. Combine 2tbsp lime juice, 2tbsp fish sauce, 1 ½ tbsp palm sugar in a mixing bowl and whisk until dissolved. Add in grated ginger and sesame oil. Whisk for another 30 seconds, add in drained Red Hot Fremantle Octopus.
  2. Toss to combine until Red Hot Octopus is covered with the Thai dressing.
  3. Cook your preferred rice noodles according to the instructions behind the package. Once tender, ice shock the noodles, drain and reserve.
  4. Start assembling the salad on a wooden charcuterie board. Use spinach leaves to make small tacos and fill it with rice noodles, cherry tomatoes, herbs and Red Hot Fremantle Octopus.
  5. The Thai dressing and rice noodles could be prepared ahead of time. Great for your next dinner party. Enjoy!
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  • 250g Marinated Red Hot Fremantle Octopus, drained
  • 2 Limes
  • 2 tbsp Fish Sauce
  • 1 ½ tbsp Palm Sugar
  • 1 tsp Sesame Oil
  • 2cm piece Ginger, grated
  • 200g Rice Noodles
  • 1pn Cherry Tomatoes, cut into quarters
  • ½ bn Thai Basil
  • ½ bn Coriander
  • ½ bn Mint
  • ½ bn Spinach, large
  • 2 Limes

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