1) Add the octopus and the soy sauce to a medium-sized bowl and set aside.
2) Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a separate 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, one 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 a quarter of the octopus in each tortilla, top with two spoonfuls of the jicama mixture and sprinkle with coriander.
Arrange on serving plates and garnish with a couple of wedges of lime and coriander sprigs.
Cook's Note: I buy my octopus at the Asian food market but sometimes they don't have it, so as an alternative I have used 250g of raw, peeled and deveined tiger prawns. All steps for the octopus are the same for the prawns.
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