Tarantula Tacos Recipes

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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

DEEP-FRIED TARANTULA SPIDER



Deep-Fried Tarantula Spider image

Provided by David George Gordon

Categories     Appetizer     Deep-Fry

Yield 4 servings

Number Of Ingredients 4

2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika

Steps:

  • In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
  • With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
  • Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
  • Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
  • Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

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

TAILGATE TACOS



Tailgate Tacos image

Mini taco cups are great for tailgating. Serve with your favorite taco toppings.

Provided by Kylee Kolesar

Categories     Appetizers and Snacks     Wraps and Rolls

Time 32m

Yield 24

Number Of Ingredients 6

cooking spray
1 pound ground beef
½ cup salsa
2 tablespoons taco seasoning mix
2 cups shredded Mexican cheese blend
24 wonton wrappers

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
  • Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
  • Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 5.8 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 226.8 mg, Sugar 0.3 g

EASY TILAPIA TACOS



Easy Tilapia Tacos image

Really easy fish tacos! My boyfriend, who is a bodybuilder, made these for me and I loved them.

Provided by CSparks

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
4 (4 ounce) skinless tilapia fillets
garlic powder, or to taste
ground black pepper to taste
½ avocado
⅓ cup low-fat sour cream
garlic powder, or to taste
salt to taste
4 flour tortillas
½ cup mango salsa
8 leaves iceberg lettuce

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
  • While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
  • Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 46 g, Cholesterol 48.9 mg, Fat 17.7 g, Fiber 4 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 656.6 mg, Sugar 0.4 g

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