Chile-Lime Cricket Tacos

Ingredients

• Crickets (Chapulines):
• 1 bag edible crickets
• 1 (11 oz.) bag small flour or corn tortillas, warmed
• 2 limes, 1 juiced and 1 sliced
• 1 cup fresh cilantro, roughly chopped
• 1/2 small white onion, diced
• 1 small bag pork rinds, crushed into bits, optional
• 1 tablespoon vegetable oil
• Spice Mix:
• 1/2 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 pinch ground cinnamon
• 1 teaspoon sugar
• 1 tablespoon kosher salt
• 1/8 teaspoon black pepper
• Chipotle Sauce:
• 1 cup mayonnaise
• 1 lime, juiced
• 1 cup Greek yogurt or sour cream
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander

Preparation

1. Preheat oven at 350º F and line a baking sheet with parchment paper or aluminum foil.
2. Create spice mix by whisking together cumin, paprika, oregano, cinnamon, sugar, salt and pepper.
3. Toss crickets in vegetable oil, making sure to coat evenly, then sprinkle spice mix over crickets before spreading them onto lined baking sheet.
4. Place baking sheet in oven and bake crickets until warm and crispy. 12-15 minutes.
5. While the crickets bake:
6. Combine sauce ingredients (mayonnaise, lime juice, Greek yogurt, cumin, coriander and salt, to taste) in a small bowl, stirring until fully combined.
7. Place cilantro and onion in a small bowl and toss together.
8. Assemble tacos by drizzling sauce into a warm tortilla, then add crickets. Top off with cilantro-onion mixture and crushed pork rinds (if using).
9. Top with a squeeze of fresh lime juice and serve hot. Enjoy!