Toasted Oaxacan Chapulines Tostada with Guacamole

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy toasted chapulines (grasshoppers) layered on a crispy tostada with creamy guacamole and fresh lime for an earthy, traditional snack. This Mexican-inspired recipe, ready in about 10 minutes, turns toasted chapulines (grasshoppers), corn tostadas, ripe avocados 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 250 calories and feeds 4, 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.

Prep: 10 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

1/2 cup toasted chapulines (grasshoppers)
4 pieces corn tostadas
2 large ripe avocados
2 tbsp fresh lime juice
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
1 small, seeded and minced jalapeño
1 tsp salt
1/2 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: In a medium bowl, mash 2 large ripe avocados with 2 tbsp fresh lime juice until smooth but slightly chunky.
Step 2: Stir in 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small seeded and minced jalapeño, 1 tsp salt, and 1/2 tsp black pepper to create guacamole.
Step 3: Spread a generous layer of guacamole evenly over each of 4 corn tostadas.
Step 4: Top each tostada with about 2 tbsp toasted chapulines, distributing them evenly to enjoy their smoky crunch.
Step 5: Serve immediately with extra lime wedges for squeezing.