Guacamole con Chapulines (Guacamole with Grasshoppers)

During the chapulines season, they are sold in markets and street stalls and you can find them fresh or dried. They are eaten as a snack, with a taco, or with guacamole and tortillas.

Granted, they are an acquired taste and definitely a bit weird looking, but this traditional Mexican dish is definitely worth a try.

Ingredients

• 2 ripe avocado
• 2 lemons juiced
• 3 ½ oz chapulines wings and legs removed
• 1 garlic clove minced (or 1/4 tsp garlic powder)
• 1/2 red chilli to taste
• 1/4 onion
• 1/2 cup coriander leaves
• 2 green chilies
• 1/4 cup water
• sea salt to taste
• pepper to taste
• 2-3 tbsp olive oil for cooking

Instructions

• Pour the lemon juice over the avocado and mash with a fork.
• Blend together the onion, chili and cilantro with water until well combined and smooth.
• Pour the mixture over the avocado and season well with salt and pepper to taste.
• Heat the olive oil in a pan over medium-high heat then sauté the onion garlic and chopped red chili until the onion becomes translucent.
• Then remove the onion, garlic and chili from the pan with a slotted spoon, careful to drain and keep as much of the infused oil as possible.
• Add the chapulines to the pan and fry, stirring often, until browned on all sides and crispy. Remove onto a dish lined kitchen towel to absorb the excess oil.
• Place the grasshoppers on top of the guacamole and serve in tacos.