SMOKY BBQ CRICKET TACO

Serves: 2

Time: 15mins

INGREDIENTS

Small Tortillas – 4

Guacamole:

Avocado – 1

Lime, juice – ½

Salt

Pepper

Toppings:

Red Onion – ½

Lettuce – 1

Red Chilli – 2

Coriander – small handful

Feta– ½ block

Salt

Pepper

METHOD

1. PREP CRICKETS | 3 mins

• boiled the crickets

• roasted or pan-fried

  ( Freezing crickets before boiling will put them to sleep (similar to lobsters) which ensures they won’t hop out of the pot.)

2. MAKE GUACAMOLE & PREP TOPPINGS | 8 mins

• Cut an avocado in half and scoop the flesh into a bowl, then mash with a fork.

• Add the lime juice.

• Season with salt and pepper, and mix well.

• Roughly chop the lettuce and red chillies and place in separate bowls.

• Finely dice the red onion and add to another bowl.

• Crumble the feta and place in a separate bowl for serving.

3. WARMS TACOS & SERVE | 4 mins

• Warm the small tortillas in a dry pan, flip and ensure both sides are warm.

• Assemble the tacos however you like.

• Add a squeeze of lime for extra freshness.

Written by: Yum Bug