Crickets bring a nutty, smokey flavor.
1/2 yellow onion ( minced )
2 cloves garlic ( minced )
1-2 tsp serrano pepper ( seeds and ribs removed, minced )
1/2 tsp cumin
Kosher salt ( to taste )
2 cups dry-roasted crickets
8 corn tortillas
1 jar store-bought tomatillo salsa
1 avocado ( sliced )
1/2 cup cilantro leaves ( for garnish )
Heat a large skillet over medium heat and add the oil. Add the onion and the garlic and sauté translucent, about 4 minutes. Add the serrano and cumin and season with salt. Cook for another 2 minutes until fragrant. Add the zest and juice of one of the limes. Cut the other lime into wedges and set aside.
Add the crickets to the pan and toss to coat, just until warmed through.
To assemble the tacos, warm each tortilla over the flame of the stovetop burner, about 10 seconds per side and place on a plate. Alternatively, wrap the tortillas in a damp kitchen towel and place on a sheet pan in the oven (on a low heat) to keep warm.
Top each tortilla with the cricket mixture, some salsa, a slice of avocado, and cilantro leaves. Serve with a lime wedge.
Add some unique flair to your tacos this summer – with crickets. Providing almost as much (if not, more!) protein than animal meat, this alternative protein source could be perfect for your Taco Tuesday.