Entree: Mexico – Oaxaca – Chapulines (Toasted, seasoned grasshoppers served with tortillas and traditional garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 8 oz (225 g) chapulines (toasted, cleaned)
- 2 tbsp (30 ml) neutral oil (or butter)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) coarse sea salt, or to taste
- 1/2 tsp (1 g) ground chile de árbol or crushed chile flakes
- 12 small corn tortillas (6-inch) — warmed
- 1 small white onion, thinly sliced (about 4 oz / 110 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 large avocado, sliced (about 8 oz / 225 g)
- 1/2 cup (120 ml) salsa verde or your preferred salsa
- 4 oz (110 g) queso fresco, crumbled
- Lime wedges for serving

Instructions

1. Heat a skillet over medium heat and add 2 tbsp (30 ml) oil. When hot, add minced garlic and chile de árbol; sauté 30 seconds until fragrant.
2. Add the chapulines and toss in the skillet until they are heated through and slightly crisp, about 2–3 minutes. Sprinkle with lime juice and sea salt, toss once more, then remove from heat.
3. Warm corn tortillas on a dry comal or skillet until pliable and lightly charred at the edges.
4. Assemble tacos by placing a spoonful of chapulines on each tortilla, then top with sliced onion, chopped cilantro, a few slices of avocado, a spoonful of salsa verde, and crumbled queso fresco.
5. Serve immediately with lime wedges for squeezing over the tacos.