Grilled Chapulines Tostadas with Avocado Crema
Crunchy toasted corn tortillas topped with smoky grilled chapulines (grasshoppers) and a smooth avocado crema, capturing Oaxaca’s beloved street food flavors. This mexican-inspired snacks ready in about 25 minutes turns dried chapulines (grasshoppers), small corn tortillas, large, peeled and pitted avocado into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried chapulines (grasshoppers)
- 8 small corn tortillas
- 1 large, peeled and pitted avocado
- 1/2 cup Mexican crema
- 2 tbsp lime juice
- 1 small, minced garlic clove
- 1/2 tsp salt
- 1/4 cup, chopped fresh cilantro leaves
- 1/4 cup chopped red onion
- 1/2 cup sliced radishes
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat a dry skillet over medium-high heat. Add 1 cup dried chapulines and toast for 3-4 minutes, stirring often until fragrant and slightly crispy.
- Step 2: Brush 8 small corn tortillas lightly with 2 tbsp vegetable oil and grill on a hot grill pan over medium heat for 1-2 minutes per side until toasted and slightly charred.
- Step 3: In a blender, combine 1 large peeled avocado, 1/2 cup Mexican crema, 2 tbsp lime juice, 1 minced garlic clove, and 1/2 tsp salt. Blend until smooth and creamy.
- Step 4: Spread a generous layer of avocado crema on each grilled tortilla.
- Step 5: Top each tostada with toasted chapulines, 1/4 cup chopped fresh cilantro, 1/4 cup chopped red onion, and 1/2 cup sliced radishes.
- Step 6: Serve immediately as a crunchy, smoky snack or appetizer.
Frequently asked questions
How long does Grilled Chapulines Tostadas with Avocado Crema take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chapulines Tostadas with Avocado Crema?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Grilled Chapulines Tostadas with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chapulines Tostadas with Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chapulines Tostadas with Avocado Crema?
Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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