Best 9 Tarantula Tostadas Or Tacos Recipes

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In the realm of culinary adventures, few dishes can match the audacity and intrigue of tarantula tostadas or tacos. These unique delicacies, originating from certain regions of Mexico and Cambodia, showcase the culinary prowess of humans to transform a formidable creature into a delectable treat. While the thought of consuming a tarantula might initially evoke a sense of apprehension, those who dare to venture beyond their comfort zone will be rewarded with a symphony of flavors and textures that challenge the boundaries of gastronomic expectations. Embark on a journey to discover the secrets behind cooking tarantula tostadas or tacos, and unveil the hidden culinary treasures that await the adventurous palate.

Here are our top 9 tried and tested recipes!

TARANTULA TACOS



Tarantula Tacos image

Provided by Food Network

Time 30m

Yield 5 servings

Number Of Ingredients 9

1 lb ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 package (4.6 oz) Old El Paso® taco shells
12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
1 can (16 oz) Old El Paso® refried beans, heated
3/4 cup Old El Paso® salsa (any variety)
1 1/2 cups shredded lettuce
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • 1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
  • 2. Heat taco shells and flour tortillas as directed on packages.
  • 3. Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
  • 4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.

TARANTULA TACOS



Tarantula Tacos image

Turn simple tacos into fun Halloween surprises with these simple olive toppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 box (4.7 oz) Old El Paso™ Stand 'n Stuff™ taco shells
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1/4 cup sour cream
20 extra-large pitted ripe olives

Steps:

  • Heat oven to 325°F. Heat taco shells in oven as directed on box.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
  • Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
  • Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
  • For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

Nutrition Facts : Calories 440, Carbohydrate 22 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving (2 tacos each), Sodium 1150 mg, Sugar 3 g, TransFat 1 g

TARANTULA TOSTADAS (OR TACOS)



Tarantula Tostadas (Or Tacos) image

I have to admit, every once in a while I've just gotta play with my food. Being an adult is hard work, so sometimes you just have to say NO. This cute idea is from Betty Crocker, but they used the Old El Paso Stand 'n Stuff shells with the flat bottoms. Since I couldn't find them, I used tostada bowls. More room for more spiders! You can add whatever else you like - I added some refried beans as the first layer and also some guacamole.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 tostadas (bowls) or 4 taco shells (Old El Paso Stand 'n Stuff shells)
1 lb lean ground beef (at least 80%)
1 (1 ounce) package taco seasoning mix
2/3 cup water
1 cup shredded cheddar cheese (4 oz)
1 1/2 cups shredded lettuce
1 medium tomatoes, chopped (3/4 cup)
1/4 cup sour cream
20 extra-large pitted black ripe olives (whichever is largest) or 20 jumbo black olives (whichever is largest)

Steps:

  • Heat oven to 325°F.
  • Heat tostada or taco shells in oven as directed on box, usually just a couple of minutes.
  • In a 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir in taco seasoning mix and water.
  • Reduce heat to medium and cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
  • Spoon beef mixture into heated tostada or taco shells. Top with cheese, lettuce and tomato.
  • Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut VERY tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spider web.
  • For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.
  • BOO!

Nutrition Facts : Calories 258.2, Fat 17.3, SaturatedFat 8.4, Cholesterol 73.9, Sodium 667.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.9, Protein 20.4

CRISPY GROUND TURKEY TOSTADAS



Crispy Ground Turkey Tostadas image

These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 59m

Yield 6

Number Of Ingredients 18

1 red onion, halved and thinly sliced
¼ cup Mexican crema
2 limes
¼ teaspoon salt
2 tablespoons vegetable oil, divided
1 chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
1 poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
6 (6 inch) flour tortillas
cooking spray
6 sprigs cilantro, minced, divided
½ teaspoon onion powder
¼ teaspoon salt
1 ¼ pounds ground turkey
¼ cup water
3 tablespoons taco seasoning mix
1 teaspoon chili powder
1 cup guacamole
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
  • Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
  • Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
  • Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
  • Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
  • Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
  • Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
  • Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Nutrition Facts : Calories 420 calories, Carbohydrate 26.3 g, Cholesterol 93.3 mg, Fat 24.9 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 8.1 g, Sodium 815.1 mg, Sugar 3.8 g

TILAPIA TACOS



Tilapia Tacos image

I absolutely love fish tacos and wanted to create a slimmed-down recipe so I could enjoy them anytime I wanted. I never have any complaints when I serve these for dinner! -Jade Peterson, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 egg
1 tablespoon fat-free milk
1/2 teaspoon green hot pepper sauce
1/2 cup cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
4 tilapia fillets (4 ounces each), cut lengthwise in half
4 teaspoons olive oil
1 can (15 ounces) Southwestern black beans
8 corn tortillas (6 inches), warmed
3 plum tomatoes, chopped
2 cups shredded cabbage
1/2 cup salsa verde
1/4 cup minced fresh cilantro
Lime wedges

Steps:

  • Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 438 calories, Fat 9g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 567mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 12g fiber), Protein 34g protein.

TOSTADAS



Tostadas image

Although tostadas do not typically have meat in them, this recipe does. Ground beef is usually used for tacos, refried beans in tostadas and a mixture of the two for burritos. I leave it up to you how you wish to enjoy your Mexican. Please feel free to take liberties with this recipe in regards to your own tastes.

Provided by Molly53

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1/2 cup chopped onion
2 teaspoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon chili powder (store bought, Chili Seasoning Mix or your own recipe)
1 (15 ounce) can refried beans
4 tostadas or 4 corn tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
2 medium tomatoes, seeded and diced
2 cups shredded lettuce
salsa or pico de gallo
jalapeno pepper, seeded and minced
onion, minced
green onions or scallion, chopped
fresh cilantro, chopped
avocado, diced
guacamole
sour cream

Steps:

  • Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
  • Stir in refried beans.
  • Place equal amounts of the beef and bean mixture on each tostada shell.
  • Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

MEXICAN TUNA TOSTADAS



Mexican Tuna Tostadas image

Provided by Adeena Sussman

Categories     Tequila     Cocktail Party     Quick & Easy     Lime     Tuna     Avocado     Hot Pepper     Healthy     Seed     Self

Yield Makes 8 servings

Number Of Ingredients 13

8 corn tortillas (6 inches each)
3 tablespoons canola oil
3/4 teaspoon salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequila
1/2 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seeds

Steps:

  • Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.

TURKEY TOSTADAS



Turkey Tostadas image

These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them!

Provided by Karamia

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 (16 ounce) can kidney beans, rinsed and drained
1 cup salsa
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1 1/2 cups reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomato
1/2 cup minced fresh cilantro
sour cream

Steps:

  • Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
  • Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
  • Add mushrooms and cook 1 minute longer.
  • Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
  • Stir in cheese and corn and cook until heated through.
  • Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.

TILAPIA TOSTADAS



Tilapia Tostadas image

Even my non-fish-loving family enjoys this recipe. It's a winner in my book. -Jennifer Kolb, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tilapia fillets (6 ounces each)
1 tablespoon butter
8 corn tortillas (6 inches)
Cooking spray
2 cups angel hair coleslaw mix
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 teaspoon grated lime zest
1 cup canned black beans, rinsed and drained
1/2 avocado, thinly sliced

Steps:

  • In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat., In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp., In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.

Nutrition Facts : Calories 437 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 659mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 40g protein. Diabetic Exchanges

Tips:

  • Choose the right tarantula: Not all tarantulas are edible. Some species are poisonous, so it's important to do your research before you go hunting. The most common edible tarantula is the Goliath birdeater, which is found in South America.
  • Prepare the tarantula properly: Before you cook the tarantula, you need to prepare it properly. This involves removing the fangs, venom glands, and intestines. You can also remove the legs and abdomen, if desired.
  • Cook the tarantula thoroughly: Tarantulas can carry parasites, so it's important to cook them thoroughly. The best way to do this is to fry them in oil until they are golden brown. You can also bake or roast them.
  • Season the tarantula to taste: Tarantulas have a mild flavor, so you can season them with your favorite spices. Some popular seasonings include salt, pepper, garlic, and chili powder.
  • Serve the tarantula with your favorite sides: Tarantulas can be served with a variety of sides, such as rice, beans, vegetables, or tortillas.

Conclusion:

Tarantula tostadas and tacos are a unique and delicious dish that can be enjoyed by people of all ages. If you're looking for a new and exciting culinary experience, I encourage you to give tarantula tostadas or tacos a try. Just be sure to follow the tips above to ensure that you prepare and cook the tarantula properly.

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