Make Ahead

Avocado Slaw Canapes

June 18, 2012
0 Ratings
  • Makes 16
Author Notes

This recipe was inspired by a dinner I worked for a class requirement at The Natural Gourmet Institute. By using your hands to squeeze the ingredients together, the cabbage softens and it creates a tender, creamy slaw. You can put your own swerve on it by adding other ingredients, such as poppy seeds, chopped pickle, or shredded carrot. —MizChef

What You'll Need
  • 1 large ripe Haas avocado, diced
  • 4 cups shredded cabbage
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper to taste
  • 8 (6-inch) corn tortillas
  • Olive oil for brushing
  • 2 medium plum tomatoes, diced small
  1. 1. Combine the avocado, cabbage, lime juice, salt, and pepper in a medium bowl. With your hands, squeeze the ingredients together until cabbage has softened and ingredients are well combined. Taste for seasoning and adjust to your taste.
  2. 2. Using a 3-inch biscuit cutter, cut out 2 circles from each tortilla. Brush them lightly with olive oil and brown them on both sides on a grill or in a frying pan.
  3. 3. Spoon a heaping tablespoon of the slaw onto each tortilla round and garnish with the tomato.
Contest Entries

See what other Food52ers are saying.

0 Reviews