Cricket ﬂour tacos with mealworm coleslaw
By Maria “Maya” Donadio
One of our customers from Italy diced to share with us this very recipe of hers made using some products she purchased on our store.
Maria “Maya” Donadio is an adventurous foodie, excellent home cook and a very ﬁt and active mom from the north of Italy.
Her instagram page is full of amazing recipes.
Ingredients for 4 tacos
For the tacos:
210g all purpose ﬂour
40g cricket ﬂour (https://www.futurefoodshop.com/products/crawlers-cricket-flour-50gr)
30g EVO oil
For the ﬁlling:
2 cups of ﬁnely chopped cabbage
1 medium sized carrot
5 black olives, de-pitted
1 Roma tomato
1 tbsp EVO oil
1 tbsp lime juice
1/4 tsp chili powder
10g of mealworms (https://www.futurefoodshop.com/products/eat-crawlers-teriyaki-mealworms)
5g of salt
In a big bowl mix the two ﬂours and add the salt. Slowly add the water and then the oil. Work the dough until homogeneous and smooth (10 minutes), then wrap it with a slightly damp cloth and make it rest in the fridge for a minimum of 30 minutes to a maximum of 6 hours.
In the mean time prepare the ﬁlling. Finely chop all the vegetables and the olives and place them in a sufﬁciently large bowl, add the salt and mix well and let rest for 30 minutes. While the salad is resting toast the mealworms in a nonstick pan for a couple of minutes, until they start to brown. Once rested, drain the deposited liquid from the salad. Dress it with the oil, the lime juice, the chili powder and the toasted mealworm and give it a ﬁnal mix.
Pull the rested dough out of the fridge and place it on a clean countertop. Divide the dough into four equal parts. Using a rolling pin or a tortilla press shape the dough pieces into 20-25 cm wide and 1-2mm thick discs.
Cook the tortillas in a nonstick pan or in a lightly greased cast iron pan on a medium-low ﬂame for approximately 2-3 minutes per side. Once cooked store them under a cloth.
Now that all the tortillas are cooked you can ﬁll them with the salad.
Serve them in a platter along with some lime wedges and with some pickled jalapeños for the brave ones!
Save the Planet
thanks to Maria “Maya” Donadio