Churro Toasted Sweet Fruit Tacos
This delightful recipe combines warm, cinnamon-sugar-coated tortilla shells with a refreshing and fruity yogurt topping. The vibrant colors and flavors of fresh strawberries, peaches, and blueberries paired with creamy Greek yogurt make for a satisfying and delicious dessert or snack. Garnished with a hint of mint, these yogurt fruit tacos are a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 6 Old El Paso Stand n’ Stuff Soft Flour Tortillas
- 3 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups sliced strawberries
- 1 cup diced peaches
- 1 cup blueberries
- 1 tablespoon granulated sugar
- 3 cups plain greek yogurt
- 3 tablespoons honey
- 6 mint leaves
Instructions
- Preheat oven to 350 degrees and place tortillas onto a large baking sheet lined with parchment paper.
- Brush tortillas with melted butter and sprinkle each with cinnamon and sugar mixture. Bake tortillas for 20 minutes, until browned and crisp. Remove and let cool for 15 minutes.
- Place strawberries, peaches and blueberries into a large bowl. Sprinkle with sugar and stir to combine. Let sit for 5 minutes. Place greek yogurt and honey into a large bowl, stirring to combine. Fill each tortilla shell 3/4 full with yogurt and top with spoonfuls of sweet fruit. Garnish each taco with a mint leaf if desired.
Yield
6 Servings
Nutrition
- Calories: 303 kcal
- Carbohydrate Content: 46 g
- Protein Content: 13 g
- Fat Content: 8 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 20 mg
- Sodium Content: 293 mg
- Fiber Content: 3 g
- Sugar Content: 28 g
- Serving Size: 1 serving
Comments
No comments found.