Grasshopper Tacos with Guacamole (Chapulines)
Toasted grasshopper tacos with guacamole, a millennia-old Oaxacan tradition.
About this recipe
Toasted chapulines (grasshoppers) with lime, chilli and garlic served in corn tortillas with fresh guacamole. Mexico's oldest protein snack, now a global trend.
History & Origin
Grasshopper consumption in Mexico spans over 3,000 years, being one of the most important edible insects in Mesoamerican gastronomy. The Zapotec and Mixtec peoples of Oaxaca were the great cultivators of this tradition, harvesting chapulines from maize and alfalfa fields between July and October. Chapulines are not merely a culinary curiosity: they are an extraordinary protein source exceeding beef by proportion, and provide iron, zinc and essential fatty acids. In a region where animal protein was historically scarce, they became a staple food. In Oaxacan markets, especially Mercado Benito Juárez and Mercado 20 de Noviembre, chapulines are sold in huge sacks by the kilogram, toasted with salt, lime and chilli. Varieties include large (chapulines gordos) and small (chapulines chicos). Today grasshopper tacos with guacamole represent the perfect convergence of ancient Mesoamerican wisdom and global awareness of sustainable eating. Insects produce 80 times fewer greenhouse gases than cattle. Chefs worldwide have rediscovered chapulines as a premium ingredient, but in Oaxaca they remain the most accessible and delicious market snack.
Estimated cost
£6.00
Total cost
£1.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
290
Calories
22g
Protein
24g
Carbohydrates
14g
Fat
5g
Fibre
420mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Heat a frying pan or griddle over medium-high heat. Add 200g dried chapulines and toast 3-5 minutes stirring constantly until crispy and golden.
💡 Ready-to-eat chapulines just need reheating. Fresh ones require prior cleaning.
- 2
Add 1 finely chopped garlic clove and cook 1 more minute. Squeeze juice of 2 limes over the chapulines. Sprinkle piquin chilli or tajin to taste. Mix well and remove from heat.
💡 Lime and chilli are the classic Oaxacan seasoning.
- 3
For the guacamole: mash 3 ripe avocados with a fork. Add 1 diced tomato, half a finely diced white onion, 1 chopped serrano chilli, juice of 1 lime and salt. Mix without over-working.
💡 Guacamole should have texture, not be a smooth purée.
- 4
Warm corn tortillas on the griddle for 30 seconds each side. Double them up for more strength.
- 5
Assemble each taco: a layer of guacamole, then a generous spoonful of chapulines. Garnish with fresh coriander and drops of árbol chilli sauce.
💡 The crunchy chapulin against creamy guacamole is a perfect contrast.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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