Across Mexico, toasted insects on a taco are nothing new — chapulines have been street food for generations. This is our quick European remix with GRIG salt mealworms doing the crunchy part.

Ingredients (8 small tacos)

  • 8 small corn tortillas
  • 2 packs GRIG Salt Mealworms
  • Pico de gallo: 2 tomatoes, half a red onion, coriander, lime juice, pinch of salt
  • Lime crema: 150 g sour cream, zest and juice of 1 lime
  • Half an avocado, sliced; hot sauce to taste

Method

  1. Mix the pico de gallo and let it sit for 10 minutes.
  2. Stir the lime zest and juice into the sour cream.
  3. Warm the tortillas in a dry pan — 30 seconds a side.
  4. Build: crema first, then avocado, a generous spoon of pico, and finish with a proper handful of mealworms so every bite crunches.
  5. Hot sauce on top. Serve immediately while the crunch is loud.

Tip: do NOT mix the mealworms in ahead of time — they go on last so they stay crispy. The crunch is the whole show.