Grilled Mezcal-Marinated Grasshopper Tacos with Pickled Red Onion

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

Tacos featuring smoky mezcal-marinated grasshoppers, balanced with tangy pickled red onion and creamy Oaxaca cheese. This mexican-inspired tacos & burritos ready in about 40 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 210 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: 30 min Cook: 10 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/4 cup mezcal, 2 tbsp lime juice, 2 minced garlic cloves, and 2 tbsp olive oil in a bowl; add 1 cup dried grasshoppers and toss to coat, marinate for 20 minutes.
  2. Step 2: Meanwhile, prepare pickled onions by placing 1 medium thinly sliced red onion in a heatproof bowl; bring 1/2 cup white vinegar, 1 tbsp sugar, and 1 tsp salt to a boil, pour over onions, and let sit for at least 20 minutes until softened and tangy.
  3. Step 3: Preheat a grill pan over medium-high heat; drain grasshoppers from marinade and grill for 3-4 minutes, turning occasionally until crisp and smoky.
  4. Step 4: Warm 8 small corn tortillas on the grill pan for 30 seconds per side until pliable and slightly charred.
  5. Step 5: Assemble tacos by layering grilled grasshoppers, a sprinkle of 1/2 cup shredded Oaxaca cheese, pickled red onions, chopped 1/4 cup fresh cilantro, and optional jalapeño slices on each tortilla; serve immediately.

Frequently asked questions

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

Total time is about 40 minutes (30 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 Red Onion?

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 Red Onion?

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 Red Onion 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 Red Onion?

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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