Mini Taco Salad Canapes | How To Make Taco Canapes At Home

Mini taco salad canapes are perfect for the game day or kitty parties or kids after-school snack or as an appetizer. Filled with yummy avocado topped with chopped onion, tomato, sour cream, and lettuce, this snack is perfect to enjoy anytime.

I have been making tortilla chips since the time Jyoti from Jyotispages shared her homemade tortilla chips with me. We had a great chit chat time that day. Those days were so awesome, we used to try new recipes and invited each other for coffee or tea. Though our kids were so small we enjoyed our time together. Especially as soon as I start “Jyoti ik idea aaya dimag mein” (Jyoti got an idea) and the way she starts laughing and we simply start over and keep on chatting.

Coming to the recipe Instead of making chips this time I shaped the same dough in canape style using a muffin pan. I adapted her recipe with the added seasoning in my recipe.

You may also like other similar recipes

Mini Oatmeal choco chip muffin cookies
Bread pizza or mini bread pizza 

Check more variety in snacks under “Snacks” category.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

To make mini taco salad canapes I made a dough using maize flour and whole wheat flour. Divide it into 3 equal parts and rolled thin. Cut the disc with cookies cutter (used a cookies cutter size as per my muffin pan size.). Lined this small disc into muffin pan and baked for 12 minutes. After that simply filled with avocado dip, onion tomato, and sour cream. So let see how to make mini taco salad canapes.

Mini Taco Salad Canapes

Ingredients                                                                                36 Canapes

To make canapes
1 Cup maize flour/ makki ka aata
1/2 Cup whole wheat flour
2 Tblsp oil
1 Tsp Italian seasoning
1 Tsp salt
warm water to knead the dough

To make salad canapes
3 medium size avocado
1/4 Cup chopped onion
1/4 Cup chopped tomato
1 Cup sour cream
Lettuce

Method

1. First of all, take a mixing bowl and add maize flour, whole wheat flour salt, oil, and seasoning. Knead a soft dough using warm water. Cover it and rest for 15 minutes.
2. After 15 minutes divide the dough into 3 equal parts.
3. Dust the rolling surface and roll one portion like chapati. Using cookie cutter cut 3″ circle, remove the trimming and keep the circle aside.
4. Use the trimming again to make 3″ circles.
5. Repeat this process with the other dough portions and make all circles.
6. Preheat the oven at 150C or 350F.
7. In a muffin pan place, one circle set it nicely at the bottom. No worries if wrinkles come. Fill all the muffin molds and bake for 12 minutes.
8. Let them come at room temperature.
9. Peel and cut the avocado and mash with the help of a fork. Add salt and lemon as per taste.
10. First spread avocado dip in the canape followed by chopped onion, chopped tomato, sour cream, and lettuce, serve them immediately.
11. Mini taco salad canapes are ready to serve and enjoy.

Note

1. At room temperature store them in an airtight container. They are good for 2 weeks.

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Mini Taco Salad Canapes | How To Make Taco Canapes At Home

Mini taco salad canapes are perfect for the game day or kitty parties or kids after-school snack or as an appetizer. Filled with yummy avocado topped with chopped onion, tomato, sour cream, and lettuce, this snack is perfect to enjoy anytime.

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword appetizer recipe, easy snack recipe, game day recipe, healthy eating, healthy gluten free snack, how to make mini taco salad, mini taco canapes, mini taco salad canapes, party recipes

Prep Time 15 minutes

Cook Time 30 minutes

Dough Resting Time 15 minutes

Total Time 45 minutes

Servings 36 Canapes

Author code2cook

Ingredients

To make canapes

• 1 Cup maize flour/ makki ka aata
• 1/2 Cup whole wheat flour
• 2 Tblsp oil
• 1 Tsp italian seasoning
• 1 Tsp salt
• warm water to knead the dough

To make salad canapes

• 3 medium size avocado
• 1/4 Cup choppedd onion
• 1/4 Cup chopped tomato
• 1 Cup sour cream
• Lettuce sliced nicely

Instructions

1. First of all take a mixing bowl and add maize flour, whole wheat flour salt, oil, and seasoning. Knead a soft dough using warm water. Cover it and rest for 15 minutes.

2. After 15 minutes divide the dough into 3 equal parts.

3. Dust the rolling surface and roll one portion like chapati. Using cookie cutter cut 3″ circle, remove the trimming and keep the circle aside.

4. Use the trimming again to make 3″ circles.

   Repeat this process with the other dough portions and make all circles.

5. Preheat the oven at 150C or 350F.

6. In a muffin pan place one circle, set it nicely at the bottom. No worries if wrinkles comes. Fill all the muffin molds and bake for 12 minutes.

7. Let them come at room temperature.

   Peel and cut the avocado and mash with the help of fork. Add salt and lemon as per taste.

8. First spread avocado dip in the canape followed by chopped onion, chopped tomato, sour cream and lettue, serve them immediately.

9. Mini taco salad canapes are ready to serve and enjoy.

Recipe Notes

1. At room temperature store them in an airtight container. They are good for 2 weeks.

This is my entry for BM#93W4D3.