cricket tacos!

crickettaco.jpeg

Dice tomatoes up into small cubes.

Do the same for onion and peppers. If you are using tinned sweet corn then dry roast it in a frying pan until blackened. Chop some coriander, chilli and mix all together. Squirting lime juice. Keep some for garnish. Season and add cumin and some cricket flour. For the purée dice mango, de seed chilli and add to pan on low heat, add sugar and a splash of water. Cook until soft and blend into a smooth purée. Use sparingly. Cool off the rice and allow to cool.

To plate add rice, cook off egg in pan and season with cricket flour. Then add on top of rice, drizzle purée then add salsa, finish with slices of avocado, lime wedge and some sprigs of coriander.

Makes 3 Tacos

Ingredients:

  • 100g cooked brown rice
  • 1/2 an avocado
  • 3 cherry tomato
  • 1/2 red onion
  • 30g burnt sweet corn
  • 1/2 red pepper
  • Half a green pepper
  • 1 small chilli
  • 1/2 lime
  • 2 eggs
  • small bunch of Coriander
  • 3 x taco shells or soft tortillas
  • 1/2 mango
  • 1 habanero chilli de seeded
  • 2 tbs sugar
  • 1 tbs ground cumin
  • 1 tbs of cricket flour
  • splash of extra virgin oil olive