Mexican Tacos with Insect Protein

 

Mexican Tacos with Insect Protein

Ingredients:

• 1 pound cricket or mealworm protein
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, sliced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes
• 1 tablespoon chilli powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 corn tortillas
• Your favourite taco toppings (e.g., salsa, guacamole, sour cream, shredded cheese, cilantro)

Instructions:

1. Cook the insect protein: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened.
2. Add insect protein: Add cricket or mealworm protein to the skillet and cook for 5-7 minutes, or until heated through.
3. Combine beans and tomatoes: Stir in black beans, diced tomatoes, chilli powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until flavours have combined.
4. Warm tortillas: Warm the corn tortillas according to package instructions.
5. Assemble tacos: Spoon the insect protein mixture onto the warm tortillas and top with your favourite toppings.

Nutrition Information (per serving):

• Calories: 250-300
• Protein: 20-25g
• Fat: 10-15g
• Carbohydrates: 20-25g
• Fiber: 5-7g

Tips:

• Insect protein: You can use either cricket or mealworm protein, or a combination of both.
• Toppings: Customise your tacos with your favourite toppings, such as salsa, guacamole, sour cream, shredded cheese, cilantro, or avocado.
• Tortillas: Use your preferred type of tortillas, such as corn or flour.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Flavour: Adjust the seasonings to your taste. You can add other spices, such as cayenne pepper or paprika, for extra flavour.