Tarantula Tacos Food

DEEP-FRIED TARANTULA SPIDER

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)

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!

TARANTULA TACOS

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.