This post first appeared on Piping Rock. All content is theirs.
Tacos are a favorite dish...for dinner. But today, we have a surprise twist in store, we're making tacos for dessert.
What do you get when you combine a crispy taco shell, cinnamon, some fruit, and an oven? Dessert Tacos. That's what.
These tacos are straight up delicious.
The shell of the taco is lightly drizzled with coconut oil, then dipped into a sugary cinnamon mix. Giving it an undeniably similar taste to beloved churros.
The inside of the taco is filled with fresh, juicy strawberries. Plus, there's a cheesecake filling that brings this to next-level-perfection.
Let's Make These Already!
What You Need:
For The Shells:
5 crunchy corn taco shells
1.5 tbsp Sweeter Stevia 4.5 oz, 4.5 oz (128 g) Jar
0.5 tbsp Ceylon Cinnamon Powder, 1 lb (454 g) Bag
0.5 tbsp Extra Virgin Coconut Oil, 16 fl oz (473 mL) Bottle
For The Filling:
0.5 pint strawberries (diced)
0.25 tbsp cinnamon
6 oz cream cheese softened
1 tbsp sour cream or plain yogurt
1.5 tbsp sugar
1 tsp Vanilla Extract
How To Make:
Preheat Oven to 400 Degrees.
First, prep the taco shells. Simply coat them in coconut oil.
Mix together the sugar and cinnamon in a bowl. Coat the taco shells with this mixture.
Next, bake them for 7 minutes.
In a bowl, using a mixer, beat cream cheese, sour cream, sugar, and vanilla for a couple of minutes, until smooth.
You'll want to transfer this mix into a piping bag to distribute into the tacos.
Let the taco shells cool.
Transfer the cheesecake filling and diced strawberries into each taco shell.
Sprinkle cinnamon on top.