- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Vegetarian
- Egg free
With fresh and sweet flavours of cinnamon and strawberry, these dessert tacos are a must-try.
- Serves10
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 10 small flour tortillas
- 1 tbs cinnamon sugar
- 250g strawberries, quartered
- 250g cream cheese
- 1/4 cup (70g) strawberry-flavoured yoghurt
- 1 tsp vanilla bean paste
- 2 tbs finely shredded mint
- 1 tbs maple syrup
- Shredded coconut, toasted, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place tortillas on a clean work surface. Use a 10cm round cutter to cut tortillas into discs. Place discs on lined tray. Spray with coconut oil spray. Sprinkle with half the cinnamon sugar. Top each disc with a piece of foil shaped into a 2cm log. Fold each disc over to create a taco shape, securing with a toothpick. Bake for 10-12 mins or until golden and crisp. Set aside to cool.
Step 2
Meanwhile, place one-third of the strawberry in a blender. Blend until smooth. Use an electric mixer to beat cream cheese, yoghurt, vanilla, half the strawberry puree and remaining cinnamon sugar until smooth.
Step 3
Place in a piping bag fitted with a 2cm plain nozzle. Pipe cream cheese mixture into each taco. Combine mint, maple syrup and remaining strawberry in a bowl. Place tacos on a platter and spoon over the mint-strawberry mixture. Serve with coconut and remaining strawberry puree.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use the remaining yoghurt to make apple doughnuts.
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