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.
Servings 36 Canapes
To make canapes 1 Cup maize flour/ makki ka aata ½ 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 ¼ Cup choppedd onion ¼ Cup chopped tomato 1 Cup sour cream Lettuce sliced nicely
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. After 15 minutes divide the dough into 3 equal parts. Dust the rolling surface and roll one portion like chapati. Using cookie cutter cut 3″ circle, remove the trimming and keep the circle aside. Use the trimming again to make 3″ circles. Repeat this process with the other dough portions and make all circles. Preheat the oven at 150C or 350F. 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. 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. First spread avocado dip in the canape followed by chopped onion, chopped tomato, sour cream and lettue, serve them immediately. Mini taco salad canapes are ready to serve and enjoy.
At room temperature store them in an airtight container. They are good for 2 weeks.
Serving: 0 g | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Potassium: 0 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg