Edible Insect Recipes: Waxworm Green Tacos
Feb. 23, 2020
May contain affiliate links.
My favorite thing about these tacos is that almost everything in it is the same color, but they all bring something different to the table. Citrus from the lime, creaminess from the avocado, crunch from the cabbage, and a sharp bite from the jalapeno. Break up the color hegemony by adding some roasted waxworms, and you've got healthy, tasty, easy-to-make finger food.
Recipe contributed by DIANA JEAN MELIN
Total: 30 mins; Serves 4
CABBAGE SALAD AND EXTRAS
- 1/2 head green cabbage; thinly chopped
- 1/2 white onion; diced
- 1 bunch of cilantro; leaves separated and coarsely chopped
- 1/4 to 1/2 cup boiled and roasted waxworms
- 10-12 small corn or flour tortillas
CHILE LIME JUICE
- 3 jalapeño chiles; finely chopped
- 1 kaffir lime leaf; bruised
- 4 tbsp lime juice (or juice of 2 limes)
- 1 tsp rice vinegar or apple cider vinegar
- 1-2 tsp salt, to taste
1. Combine cabbage, onion, and chopped cilantro leaves in a large bowl.Toss and set aside.
2. In separate bowl mix chillies, lime leaf, lime juice, vinegar, and salt. Add to cabbage salad and refrigerate for 1 hour.
3. Spoon cabbage and lime juice mixture onto small tortillas. Sprinkle liberally with roasted waxworms, and more cilantro, if desired. Serve.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!