Toasted Corn and Grasshopper Tostadas with Avocado Crema

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Crunchy corn tostadas topped with sautéed grasshoppers, fresh salsa, and creamy avocado crema for an adventurous Oaxacan-inspired snack. This Mexican-inspired recipe, ready in about 25 minutes, turns corn tostadas, vegetable oil, garlic cloves 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 180 calories and feeds 6, 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 grasshoppers (chapulines), cleaned
• 6 corn tostadas
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 2 tbsp lime juice
• 1 ripe avocado
• 1/4 cup Mexican crema
• 1 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 medium chopped tomato
• 1/4 cup finely chopped white onion
• 1 small, seeded chopped jalapeño
• 1/4 tsp ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mash 1 ripe avocado with 1/4 cup Mexican crema, 1 tsp salt, and 2 tbsp lime juice until smooth to create the avocado crema. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 cup dried grasshoppers to the skillet and cook for 3-4 minutes, stirring frequently until they are crisp and lightly toasted. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
4. Step 4: In a separate bowl, combine 1 medium chopped tomato, 1/4 cup finely chopped white onion, 1 small chopped jalapeño, and 1/4 tsp ground black pepper to make fresh salsa.
5. Step 5: To assemble, spread a thin layer of avocado crema over each of the 6 corn tostadas. Top with sautéed grasshoppers and a spoonful of fresh salsa. Serve immediately as a crunchy, flavorful snack.