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Guacamole con Chapulines (Guacamole with Grasshoppers)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 servings
Course: Snacks
Cuisine: Mexican

Ingredients

  • 2 ripe avocado
  • 2 lemons juiced
  • 3 ½ oz chapulines wings and legs removed
  • 1 garlic clove minced (or 1/4 tsp garlic powder)
  • 1/2 red chilli to taste
  • 1/4 onion
  • 1/2 cup Coriander leaves
  • 2 green chilies
  • 1/4 cup water
  • sea salt to taste
  • pepper to taste
  • 2-3 tbsp olive oil for cooking

Instructions

    Cup of Yum
  1. Pour the lemon juice over the avocado and mash with a fork.
  2. Blend together the onion, chili and cilantro with water until well combined and smooth.
  3. Pour the mixture over the avocado and season well with salt and pepper to taste.
  4. Heat the olive oil in a pan over medium-high heat then sauté the onion garlic and chopped red chili until the onion becomes translucent.
  5. Then remove the onion, garlic and chili from the pan with a slotted spoon, careful to drain and keep as much of the infused oil as possible.
  6. Add the chapulines to the pan and fry, stirring often, until browned on all sides and crispy. Remove onto a dish lined kitchen towel to absorb the excess oil.
  7. Place the grasshoppers on top of the guacamole and serve in tacos.

Notes