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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
