If you love to travel and live to break down borders, you’ll love these mini-tacos with avocado and buffalo mozzarella. In just one bite, you’ll travel the world. Forget everything you’ve been taught about classic tacos and try this light and delicate version, perfect for a casual cocktail party or to serve as an appetizer. Our only recommendation is to make sure there are at least three for each guest – because they’re irresistible!
Ingredients for 4 servings
servings: 1 cup rice flour - 2 oz. soybean sprouts - 6 small buffalo mozzarellas or 1 large buffalo mozzarella weighing 2/3 lb. – 4 oz. bok choy - 2 medium zucchini - 2 scallions - 2 avocados – 1 turnip garlic - lime - fresh cilantro - shallot - extra-virgin olive oil - Salt
How to cook Buffalo Mozzarella Tacos
Begin by combining the flour with a pinch of salt and forming it into a well, then gradually pour just over 1/3 cup of water and 1 1/2 tablespoons of oil into the middle.
Knead to form a crumbly mixture, then continue until you form a ball of very soft dough.
Divide the dough into portions of about one ounce each. With a rolling pin, roll each ball out between two sheets of parchment paper.
Use a 3- inch cookie cutter to cut out discs of dough.
Cook the discs between the two sheets of parchment paper for 1 minute in a hot non-stick frying pan.
Remove the top sheet, turn the disc over and cook it for another minute, this time in contact with the pan. Remove the top sheet, remove the disc from the pan, and immediately drape it over the rolling pin so it cools down and takes on the shape of a taco shell.
Continue until you have made 12 tacos. You can also reuse the same sheets of parchment paper. Cut the avocado into chunks and place them in a bowl; squeeze the juice of one lime on top and mash them with a fork. Combine with half a chopped shallot, a handful of chopped cilantro, a pinch of salt, and a tablespoon of oil. Now you have your guacamole.
Using a knife, cut the peel off the zucchini, then cut the peel into thin strips.
Trim the scallions and slice them into rounds. Place all the vegetables and the sprouts in a frying pan and sauté over high heat with a drizzle of oil and an unpeeled clove of garlic.
Season with salt to taste after cooking. Place the guacamole in the shells and top with the veggie mixture and half of a small buffalo mozzarella ball (or a strip of a whole buffalo mozzarella). Serve, garnishing to taste with sliced spring onions and freshly ground pepper.