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This avocado appetizer features flower-shaped tortillas layered with a creamy avocado spread, savory tuna salad, and sweet mango discs. Quick to make, it’s filling and fun for spring!
I look forward to spring every year and love taking advantage of fresh produce with recipes like my stuffed mini peppers and strawberry crostini. However, this avocado appetizer recipe is one I come back to again and again.
As delicious as it is filling, it’s simple to prepare and balances sweet, savory, and tangy flavors with creamy, crunchy textures to satisfy all your cravings. Loved by kids and adults, they’re a staple at every soiree, but I often make extras to enjoy for a light lunch, too. I know you’ll love them, too!
For more delicious bites for your next dinner party, check out crispy phyllo fries, tortilla bites with egg, or smoked salmon bites.
Avocado Appetizer Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Tortillas: I use plain flour tortillas, but you can substitute gluten-free tortillas or a flavored option like spinach tortillas for a slightly different taste.
• Tuna: Use canned tuna packed in water or oil, and drain it well to prevent the tortillas from becoming soggy.
• Greek yogurt and sour cream: These combine the tuna salad ingredients, creating a creamy consistency.
• Chives and red onion: Added to the tuna salad, these add a nice crunch and subtle tang.
• Citrus: Lemon juice lightens up the tuna mixture, and lime juice brightens the creamy avocado spread, adding a citrusy taste.
• Seasonings: Onion powder, garlic powder, flaky sea salt, and pepper enhance the savory flavor.
• Sriracha: Add more or less to taste, depending on your spice preferences.
• Avocado: Look for a ripe avocado that’s dark green and gives just slightly when squeezed. Use leftovers to make caprese bites or avocado rose appetizers, too.
• Mango: This creates the center of the “flower,” and adds a sweet flavor that balances out the rich, tangy tuna salad mixture.
How to Make a Flower-Shaped Avocado Appetizer
Before you begin, preheat the oven to 175°C (350°F).
1. Cut the tortilla into flower shapes using a cookie cutter.
2. Press the tortillas into a muffin tin and flatten the petals along the top.
3. Brush the tortillas with olive oil, and sprinkle sea salt on top.
4. Bake until slightly golden, and set aside to cool.
5. Mix tuna, Greek yogurt, sour cream, chives, red onion, lemon juice, onion powder, garlic powder, and Sriracha in a bowl. Season with salt and pepper to taste.
6. Blend avocado, sour cream, and lime juice in a food processor until smooth and creamy. Season well.
7. Cut the mango slices into thin circles using a round cookie cutter. They should be about 3mm thick.
8. Assemble the “flowers.” Spread the avocado mixture evenly over the tortilla petals. Then, spoon the tuna salad mixture in the middle. Place a mango disc on top, and enjoy!
TIP: Make extra tuna salad to use in tuna salad lettuce boats or cucumber tuna rolls.
Possible Variations
• Swap the tuna: Use shredded chicken or hot smoked salmon instead.
• Replace the avocado: Swap the creamy avocado spread with cream cheese or hummus for a slightly different taste.
• Use a different fruit: Not a fan of mango? Use pineapple, cantaloupe, strawberry, or kiwi.
FAQs
I don’t recommend storing this recipe once assembled, because the tortillas will likely become soggy. However, you can prepare the avocado mixture and tuna salad beforehand. Store them in an airtight container in the fridge for up to one day. To keep the avocado spread fresh, cover it with cling film, ensuring it touches the mixture to prevent browning.
I often serve these bites on their own as a light meal. However, they’re also great for an appetizer spread with other spring-inspired recipes like my easy garlic bread, vegetable garden on a plate, and spring cheddar bloom appetizer.
More Appetizer Recipes
Avocado Appetizer
Equipment
- large flower cookie cutter
- medium round cookie cutter
- mini muffin tin
Ingredients
Tortilla flowers
- 4 tortillas
- 2 tablespoons olive oil
Tuna salad
- 100 grams tuna, drained
- 1 tablespoon Greek yogurt
- 1 tablespoon sour cream
- 1 teaspoon chives, chopped
- 1/2 red onion
- 1/4 lemon, juiced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha
- sea salt, to taste
- pepper, to taste
Avocado spread
- 1/2 avocado
- 1 tablespoon sour cream
- 1/2 lime, juiced
- sea salt
- pepper
Topping
- 1 mango
Instructions
- Heat the oven to 175°C (350°F).
- Cut out 16 tortilla flowers with the flower cutter.
- Press the flowers into the mini muffin tin and flatten the petals along the top of the tin.
- Brush the tortilla flowers with olive oil and sprinkle with sea salt.
- Bake for 3-5 minutes, until slightly golden.
- Allow to cool.
- Mix the tuna, Greek yogurt, one tablespoon of sour cream, chives, red onion, lemon juice, onion powder, garlic powder, and sriracha. Add sea salt and pepper to taste.
- Blend half an avocado, one tablespoon of sour cream, and a squeeze of lime juice in a mini food processor (or mix by hand) until creamy and smooth. Add sea salt and pepper to taste.
- Use the round cookie cutter to cut out mango discs. The slices should be thin (about 3mm), so halve the discs if necessary.
- Assemble the flowers: use a flat knife to spread the avocado cream on each tortilla petal. Spoon the tuna salad in the middle of the flowers and top with a mango disc.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
