Tacos de Chapulines
Crispy roasted grasshoppers tossed with lime and garlic, served in warm tortillas with avocado and salsa. A traditional Mexican street food that's nutty, crunchy, and surprisingly approachable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1 cup dried chapulines (grasshoppers)
- 1 whole lime (juiced)
- 2 whole garlic cloves, minced
- 8 whole corn tortillas, small
- 1 whole avocado, sliced
- ¾ cup salsa fresca or pico de gallo
Instructions
- 1
Heat olive oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 2
Add minced garlic and cook 30 seconds until fragrant.
- 3
Add chapulines and sauté, stirring often, until they darken slightly and smell toasty, 3–4 minutes.
- 4
Squeeze lime juice over the chapulines and toss to coat. Season with salt and pepper to taste.
- 5
Warm tortillas in a dry skillet 20 seconds per side until pliable.
- 6
Divide chapulines among tortillas. Top with avocado slices and salsa. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless)
- wooden spoon
- knife and cutting board
- lime juicer or press
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