Moreton Bay Bug Tacos

Pack some flavour into your Festive Season with Justine's Aussie twist on the traditional Mexican Lobster Taco.




  • 6 x La Banderita flour Street Tacos
  • 6 Moreton Bay bugs, raw meat removed from shells
  • Zest and juice of 1 lime plus extra to serve
  • 1/4 of an iceberg lettuce, shredded
  • 2 sprigs of coriander, finely chopped


  • 4 small red chillies, chopped
  • 4 cloves garlic, chopped
  • 1 x 3cm pieces of ginger chopped
  • 2 tsp. sweet smoked paprika
  • 1 tsp. dried oregano
  • 1 tbs. caster sugar
  • 1/2 tbs. white vinegar
  • 80ml olive oil plus a little extra
  • Salt and pepper


To make the sauce, place all of the ingredients into a small pot over a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender and blend until smooth. This can be made up to week in advance and stored in an airtight container.

Drizzle a little oil over bug meat and with salt and pepper. Grill on each side for 1-2 minutes until just cooked through. Remove from the sprinkle over the zest of the lime. 

Warm the street tacos in a dry pan over a medium heat for one minute on each side until soft. Keep warm in a clean tea towel.

To serve, portion lettuce between each taco then place bug meat on top. Squeeze over lime juice and then drizzle over chilli sauce. Garnish with coriander. 

This recipe is great with: