Best 5 Tarantula Tostadas Or Tacos Recipes

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Embark on a culinary adventure with the exotic and enticing Tarantula Tostadas or Tacos! These unique dishes, rooted in Mexican cuisine, present a fusion of flavors and textures that will tantalize your taste buds. Prepared with fresh, high-quality ingredients, these recipes showcase the culinary artistry of Mexico while introducing a daring ingredient: tarantulas.

The article features two distinct recipes: Tarantula Tostadas and Tarantula Tacos. Both dishes utilize tarantulas as the central protein, offering a crunchy and savory experience. The Tarantula Tostadas present a crispy tostada base, topped with refried beans, a zesty pico de gallo salsa, and the star ingredient – crispy tarantula. Served with guacamole and sour cream, this dish offers a harmonious blend of flavors and textures. On the other hand, the Tarantula Tacos feature soft corn tortillas, filled with succulent tarantula, sautéed onions, fresh cilantro, and a drizzle of tangy tomatillo salsa. The combination of spices and herbs elevates the taste profile of these tacos, creating a symphony of flavors in every bite.

Whether you're a seasoned adventurer seeking new culinary frontiers or a curious foodie ready to expand your palate, these Tarantula Tostadas and Tacos will leave a lasting impression. Embrace the culinary heritage of Mexico while indulging in the unique flavors and textures these dishes offer. So, prepare your taste buds for a journey into the extraordinary and delve into the delicious world of Tarantula Tostadas and Tacos!

Here are our top 5 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 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

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 TACO DIP OR SALAD



Tarantula Taco Dip or Salad image

This recipe came to me from a friend years ago. Not sure who but they must have been a good friend to provide this recipe. Served sizzling from the oven with a side of your favorite nacho chips. This recipe is sure to be a huge winner with the family or great at parties.

Provided by Cherie Szilvagyi

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 15

MEAT MIXTURE
1 lb lean ground beef
1 pkg ortega taco seasoning packet
1/2 c water
1 medium onion finely diced
1 pinch salt
1 pinch pepper
LAYERS
1 can(s) refried beans with green chilis
2 medium tomatoes diced
1 small oretga medium taco sauce
1 pkg 8 oz. sharp cheddar cheese shredded
TOPPING
1 pt sour cream
1 can(s) black olives sliced

Steps:

  • 1. On Medium heat, brown the ground beef, salt, pepper and onion. Add Ortega Taco seasoning packet and water and continue to heat until the water is reduced and taco meat has a nice consistency but is not wet.
  • 2. In the bottom of a 9" by 13" pan spread the refried beans. Spread the meat mixture on top of the beans and pat with a spatula until level.
  • 3. Layer on the diced tomatoes, pour the bottle of Ortega medium sauce over the tomatoes and meat mixture. Layer on the shredded sharp cheddar cheese and bake at 350 degrees for 30 minutes.
  • 4. When the cheese is golden brown and bubbly remove from the oven. Frost the top of the dish with the sour cream and put the black olives on top for garnish. You may also use chopped scallions or green onions for garnish. This dip can be a main meal dish if you put in a fried flour tortilla shell and serve with chopped iceberg lettuce. When putting the Tarantula dip in the fried shell, I put the sour cream and black olives on as a dollop instead of spreading the sour cream on the whole dish. This dish is best when served warm from the oven.

BEEF TOSTADAS/TACOS



Beef Tostadas/Tacos image

I found this recipe on the parents.com website and decided to try it for my family. Although I couldn't find tostada shells, I substituted taco shells. With 2 kids, probably made for easier eating anyway. My family loved this and have requested I make this again! We also added Sour Cream and although I didn't have any guacamole, I think it would be a great addition to this recipe. Fix them up which ever way suits your taste. The meat is delicious!

Provided by Jamey

Categories     Meat

Time 6h15m

Yield 12 Tostadas, 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 taco shells
3/4 cup fat-free refried beans
1 1/2 cups lettuce
1 cup reduced-fat Mexican cheese blend, shredded
1 cup salsa

Steps:

  • Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, garlic, jalapeno, onion, chili powder, cumin and cayenne pepper in a slow cooker. Place beef on top and cook on high for 6 hours or low for 8 hours.
  • Remove beef to a cutting board and when cool enough to handle, shred and place in a large bowl.
  • Strain remaining liquid and add the strained liquid and remaining 1 tablespoon of lime juice to beef and stir to combine.
  • Warm shells in oven according to directions. While Tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on high or until warm.
  • Top shells with beans, meat, lettuce, cheese, and salsa and enjoy.

Nutrition Facts : Calories 607.2, Fat 34.6, SaturatedFat 11.1, Cholesterol 108.9, Sodium 944.1, Carbohydrate 36.4, Fiber 5.6, Sugar 4.3, Protein 39.1

Tips:

  • To prepare the tarantula, first remove the fangs and venomous hairs. Then, boil the tarantula for 10 minutes to remove the bitter taste.
  • To make the tostada shells, you can use either store-bought or homemade tortillas. If you are making your own tortillas, be sure to cook them until they are crispy.
  • For the tacos, you can use either corn or flour tortillas. If you are using corn tortillas, be sure to heat them until they are soft and pliable.
  • Be sure to use fresh ingredients for the toppings, such as tomatoes, onions, and cilantro.
  • If you are using a spicy salsa, be sure to start with a small amount and add more to taste.
  • Enjoy your tarantula tostadas or tacos with a cold beer or margarita!

Conclusion:

Tarantula tostadas and tacos are a unique and delicious Mexican dish. They are a great way to try something new and adventurous. If you are looking for a new and exciting culinary experience, I encourage you to give tarantula tostadas or tacos a try. Just be sure to prepare the tarantula properly first!

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