Grilled Mezcal-Marinated Grasshopper Tacos with Pickled Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred grasshoppers marinated in smoky mezcal served in corn tortillas with tangy pickled red onions and fresh cilantro for an adventurous Oaxacan street food experience. This Mexican-inspired taco and burrito recipe, ready in about 50 minutes, pairs dried grasshoppers (chapulines), mezcal, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 40 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/2 cup white vinegar and 1 tbsp sugar in a small saucepan. Bring to a simmer until sugar dissolves. Remove from heat and pour over 1 small thinly sliced red onion in a jar. Let sit at room temperature for 30 minutes to pickle.
  2. Step 2: In a bowl, mix 1 cup dried grasshoppers with 1/4 cup mezcal, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper. Marinate for 20 minutes.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Place marinated grasshoppers on the grill and cook for 3-4 minutes, turning frequently, until slightly charred and fragrant.
  4. Step 4: Warm 8 small corn tortillas on the grill for 1 minute per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by placing a generous spoonful of grilled grasshoppers on each tortilla. Top with pickled red onions, 1/4 cup chopped fresh cilantro, and optional thin slices of 1 jalapeño.
  6. Step 6: Serve immediately with lime wedges for squeezing.

Frequently asked questions

How long does Grilled Mezcal-Marinated Grasshopper Tacos with Pickled Onions take to make?

Total time is about 50 minutes (40 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 Mezcal-Marinated Grasshopper Tacos with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Grilled Mezcal-Marinated Grasshopper Tacos with Pickled Onions?

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 Mezcal-Marinated Grasshopper Tacos with Pickled Onions 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 Mezcal-Marinated Grasshopper Tacos with Pickled Onions?

Mexican tacos & burritos 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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