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1. Crunchy Cricket Tacos


  • 1 cup roasted crickets

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • Salt to taste

  • 8 small corn tortillas

  • 1 cup shredded cabbage

  • 1/2 cup diced tomatoes

  • 1/4 cup chopped cilantro

  • 1 avocado, sliced

  • Lime wedges for serving


  1. In a pan, heat the olive oil over medium heat. Add the roasted crickets and cook for 2-3 minutes.

  2. Sprinkle the chili powder, cumin, smoked paprika, and salt over the crickets. Stir to coat evenly.

  3. Warm the tortillas in a separate pan or microwave.

  4. Assemble the tacos by placing a spoonful of crickets in each tortilla. Top with shredded cabbage, diced tomatoes, chopped cilantro, and avocado slices.

  5. Serve with lime wedges on the side.

2. Black Soldier Fly Larvae Stir-Fry


  • 1 cup Black Soldier Fly larvae (cleaned)

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 1 inch ginger, grated

  • 1 red bell pepper, sliced

  • 1 cup broccoli florets

  • 1 carrot, julienned

  • 1/2 cup snap peas

  • 1 small onion, sliced

  • 2 tablespoons vegetable oil

  • 1 teaspoon cornstarch mixed with

  • 2 tablespoons water (optional, for thickening)

  • Cooked rice or noodles for serving Sesame seeds and chopped green onions and tomatoes for garnish



  1. Prepare the Black Soldier Fly Larvae:

    • Rinse the larvae thoroughly under cold water to clean them.

    • Pat them dry with paper towels.

  2. Prepare the Stir-Fry Sauce:

    • In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.

  3. Stir-Fry the Vegetables:

    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

    • Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.

    • Add the sliced onion and cook for 1-2 minutes until it starts to soften.

    • Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

    • Transfer the vegetables to a plate and set aside.

  4. Cook the Black Soldier Fly Larvae:

    • In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.

    • Add the larvae and stir-fry for about 3-4 minutes until they are slightly crispy and golden brown.

  5. Combine and Finish:

    • Return the stir-fried vegetables to the skillet or wok with the larvae.

    • Pour the prepared stir-fry sauce over the mixture and toss to coat everything evenly.

    • If you prefer a thicker sauce, add the cornstarch-water mixture and stir well, cooking for an additional 1-2 minutes until the sauce thickens.

  6. Serve:

    • Serve the Black Soldier Fly larvae stir-fry over cooked rice or noodles.

    • Garnish with sesame seeds and chopped green onions.


  • Ensure that the larvae are sourced from a reputable supplier and are intended for human consumption.

  • Feel free to add or substitute other vegetables to suit your taste.

  • Adjust the amount of sauce and seasonings to your preference.

Enjoy this sustainable and protein-rich stir-fry!

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