I used the tortilla instructions printed on the back of Otto’s Naturals Cassava flour package. The recipe is from Fork & Beans To make the tortilla, whisk together the flour and salt. Then add the oil and warm water and knead dough until it’s smooth. Then roll into 6 balls.
To make the tortilla flat use a tortilla press or press between two pieces of parchment paper. Try to get as thin as possible. Then heat a non-stick skillet over medium heat. Once the skillet is warm, place the tortilla on the skillet and warm for about 1 minute until bubbles form then flip and cook for another minute. Now you’re tortillas are ready to go. Once the tortillas are ready to go, now all you have to do is dice the onion and cilantro. Cut the avocado and bust out the queso fresco or Monterey Jack.
To prepare the crickets you can use them straight out of the Entomo Farm bag or lightly warm them on a skillet. They’re already roasted technically. I suggest trying them without seasoning first. Then next time you can experiment with a dusting of traditional taco style seasoning. I like The Domestic Man’s taco seasoning recipe here. Now assemble your tacos and enjoy!
