Toasted Corn and Grasshopper Tostadas with Avocado Crema
Crunchy corn tostadas topped with sautéed grasshoppers, fresh salsa, and creamy avocado crema for an adventurous Oaxacan-inspired snack. This mexican-inspired snacks ready in about 25 minutes turns corn tostadas, vegetable oil, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Toasted Corn and Grasshopper 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 Toasted Corn and Grasshopper 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 Toasted Corn and Grasshopper 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 Toasted Corn and Grasshopper Tostadas with Avocado Crema for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Toasted Corn and Grasshopper 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.
