California Avocado Guacamole Tarts

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Nutritional Highlights (per serving)

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30 g
Total Fat
49 g
Total Carbs
8 g
740 mg


Serves: 8
    California Avocado Guacamole
  ripe Fresh California Avocados, halved, seeded, peeled and quartered
1/4  cup  chopped fresh cilantro
1/2    medium red onion, diced
  jalapeño peppers, stemmed, seeded and finely diced
Tbsp.  freshly squeezed lime juice
tsp.  salt
  As needed  Freshly ground black pepper, to taste
    California Avocado Guacamole Tarts
32    cherry or grape tomatoes
1/4  cup  Extra virgin olive oil
tsp.  dried oregano
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
  (10-inch) flour tortillas
1/4  cup  Extra virgin olive oil
Tbsp.  freshly squeezed lime juice
tsp.  achiote paste
tsp.  Paprika
1/2  tsp.  ancho chile powder (optional)
pinch  Cayenne pepper, to taste
tsp.  salt
cup  shredded green cabbage
1/4  cup  sour cream
  lemon, juiced
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
cup  California Avocado Guacamole (see make-ahead recipe above)
  strips bacon, fried until very crispy and crumbled into bits
1/4  cup  crumbled cotija cheese

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
  2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary. Serve immediately.

California Avocado Guacamole Tarts Instructions

  1. Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
  2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.
  3. Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles.
  4. In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture.
  5. To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold.
  6. Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.
  7. In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.
  8. To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Susan Feniger and Mary Sue Milliken.

Calories 490
Total Fat 30 g
Trans Fat 0 g
Saturated Fat 5 g
Monounsaturated Fat 19 g
Polyunsaturated Fat 3.5 g
Total Carbs 49 g
Dietary Fiber 11 g
Total Sugar 8 g
Protein 8 g
Cholesterol 0 mg
Sodium 740 mg
Potassium 930 mg

Vitamin A 1008 IU; Vitamin C 85 mg; Calcium 163 mg; Iron 3 mg; Vitamin D 0 IU; Folate 134 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Total Fat 46%; Vitamin A 20%; Vitamin C 140%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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