Tacos de Chapulines
A unique and traditional Mexican dish made with sautéed grasshoppers, offering a delightful crunch and a taste of authentic Mexican cuisine.
Nutrition
Calories: 230cal
Carbohydrate: 20g
Protein: 12g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 250 grams of dried chapulines (grasshoppers)
- 8 corn tortillas
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
Instructions
- Begin by preparing your chapulines. If they are not pre-cleaned, ensure you remove any legs or parts as desired and lightly rinse them under cold water. Pat dry with paper towels.
- In a mixing bowl, combine minced garlic, chili powder, and salt. Mix the chapulines with this seasoning to coat them evenly.
- Heat a frying pan over medium heat and add olive oil. Once the oil is hot, add the seasoned chapulines to the pan.
- Sauté the chapulines for about 5-7 minutes, stirring frequently. You’ll know they’re ready when they’re fragrant and slightly crisp.
- Tip: If the chapulines start popping out of the pan, reduce the heat slightly and continue stirring.
- Warm the corn tortillas by placing them in a non-greased pan for about 30 seconds on each side or until pliable and soft.
- Begin assembling the tacos by placing a generous spoonful of sautéed chapulines on each tortilla.
- Top each taco with a sprinkle of diced white onion, crumbled queso fresco, chopped cilantro, and a few slices of avocado.
- Serve Tacos de Chapulines with lime wedges on the side for squeezing over just before eating.
- Tip: For added flavor, you can also add a few drops of your favorite hot sauce or a sprinkle of additional chili powder.
