Ingredients
Method
Preparation
- Preheat your oven to 400°F.
- Cut out the tortilla rounds using a cookie cutter to get 4-5 rounds from each tortilla, aiming for about 20 rounds total.
- Dip each tortilla round in melted butter, then coat it in graham cracker crumbs.
- Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups. Bake for 10 minutes or until they’re golden brown. Let them cool in the pan to maintain their shape.
Cream Cheese Filling
- In a mixing bowl, beat together heavy cream, cream cheese, powdered sugar, lemon zest, and vanilla for about 2 minutes on medium speed until it thickens.
- Place the mixture in the fridge for 30 minutes to set.
Assembly
- Transfer the chilled cream cheese filling into a piping bag and fill the taco shells generously.
- Top with the sliced strawberries and blueberries. Optionally sprinkle additional graham cracker crumbs on top.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 10g
Notes
For an eye-catching presentation, arrange filled tacos on a colorful platter and garnish with mint leaves or drizzle with fruit sauce. Pair with whipped cream or a summer drink!
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