These “Sweet Strawberry Dessert Tacos” are a whimsical and delightful treat that reimagines the classic taco into a vibrant and indulgent dessert. As prominently featured in the image, these dessert tacos boast a trio of irresistible components: a perfectly golden-brown, crisp taco shell forming the handheld base, filled generously with a cloud-like dollop of pristine white cream, and crowned with a luscious, bright red strawberry sauce that glistens with a delectable sheen. Arranged neatly in a foil tray, they evoke a sense of casual festivity, ideal for sharing at picnics, parties, or as a fun family dessert. The visual appeal of the vibrant red against the white cream and golden shell is truly inviting. This recipe offers a playful yet sophisticated balance of textures and flavors – the satisfying crunch of the shell, the smooth and airy cream, and the sweet-tart burst of fresh strawberries transformed into a vibrant sauce. Whether you’re looking for a unique dessert to impress guests or a fun activity with kids, these dessert tacos are surprisingly easy to assemble and are guaranteed to be a crowd-pleaser. We’ll guide you through making the crispy cinnamon-sugar shells, preparing the airy whipped cream, and simmering a simple yet intensely flavorful strawberry sauce, ensuring each bite is a symphony of textures and tastes.
Ingredients:
- For the Sweet Taco Shells:
- 12 (6-inch) corn tortillas (or flour tortillas for a softer shell)
- ¼ cup (56g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- For the Strawberry Sauce/Compote:
- 2 cups (about 300g) fresh strawberries, hulled and quartered (or frozen, thawed)
- ¼ cup (50g) granulated sugar (adjust to taste based on strawberry sweetness)
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 teaspoon cornstarch (mixed with 1 tablespoon cold water to form a slurry, optional for thicker sauce)
- ¼ teaspoon vanilla extract (optional)
- For the Creamy Filling:
- 2 cups (480ml) cold heavy cream (also known as whipping cream)
- ½ cup (60g) powdered sugar, sifted (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Equipment:
- Baking sheet
- Aluminum foil or metal cooling rack (to shape taco shells)
- Small saucepan
- Whisk
- Large mixing bowl
- Electric mixer (stand mixer or hand-held)
- Piping bag with a large star tip (optional, for neat cream filling) or spoon
- Serving tray or disposable foil tray
Instructions:
Part 1: Prepare the Sweet Taco Shells
- Preheat Oven & Prepare Shaping: Preheat your oven to 375∘F (190∘C). If you want curved taco shells as seen in the image, drape aluminum foil over oven racks, creating small mounds, or invert a metal cooling rack over a baking sheet. Alternatively, you can use a taco shell holder. If you prefer flat shells, simply lay them flat on a baking sheet.
- Melt Butter & Mix Cinnamon Sugar: In a small bowl, melt the ¼ cup unsalted butter. In another small bowl, combine the ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Brush and Coat Tortillas: Brush both sides of each tortilla lightly with the melted butter. Then, sprinkle both sides generously with the cinnamon-sugar mixture, pressing gently to adhere.
- Bake Taco Shells: Place the prepared tortillas over the prepared aluminum foil mounds or taco shell holder to create the taco shape. Bake for 8-12 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly. If baking flat, flip halfway through. Remove from the oven and let cool completely on a wire rack. They will crisp up further as they cool.
Part 2: Prepare the Strawberry Sauce/Compote
- Combine Ingredients: In a small saucepan, combine the hulled and quartered strawberries, granulated sugar, and lemon juice.
- Simmer Sauce: Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Cook for 10-15 minutes, or until the strawberries have softened and released their juices, and the sauce has slightly thickened. Mash some of the strawberries with the back of a spoon if you prefer a smoother sauce, leaving some chunks for texture.
- Thicken (Optional): If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Pour the slurry into the simmering strawberry sauce, stirring constantly, and cook for another 1-2 minutes until the sauce thickens to your desired consistency.
- Add Vanilla: Remove from heat and stir in the optional vanilla extract.
- Cool Sauce: Transfer the strawberry sauce to a bowl and let it cool completely to room temperature. You can also refrigerate it to chill faster. The sauce will thicken more as it cools. The image shows a beautiful, glossy red sauce.
Part 3: Prepare the Creamy Filling
- Whip Cream: In a large, chilled mixing bowl, combine the cold heavy cream, sifted powdered sugar, vanilla extract, and pinch of salt.
- Beat to Stiff Peaks: Using an electric mixer (stand mixer or hand-held) on medium-high speed, beat the mixture until stiff peaks form. Be careful not to overbeat, or it will become grainy. The cream should be fluffy and hold its shape.
Part 4: Assemble the Sweet Strawberry Dessert Tacos
- Fill Shells: Once the taco shells are completely cool and crispy, and the strawberry sauce is cooled, it’s time to assemble. Take each sweet taco shell and fill it with a generous dollop of the whipped cream. You can use a spoon or a piping bag with a large star tip for a neater presentation, as suggested by the clean, mounded cream in the image.
- Top with Strawberry Sauce: Spoon or drizzle a generous amount of the cooled strawberry sauce over the whipped cream in each taco. The image clearly shows the rich red sauce cascading over the white cream.
- Arrange and Serve: Arrange the “Sweet Strawberry Dessert Tacos” in a serving tray or a disposable foil tray for easy transport and presentation, just like in the provided image.
- Serve Immediately: These dessert tacos are best served immediately after assembly to maintain the crispness of the shells and the freshness of the cream.
Part 5: Tips for Success & Storage
- Ripeness of Strawberries: Use ripe, flavorful strawberries for the best sauce.
- Chill Ingredients for Cream: Ensure your heavy cream, bowl, and whisk attachment (if using a stand mixer) are very cold for the best whipped cream results.
- Don’t Overbeat Cream: Overbeating whipped cream will turn it grainy or into butter. Stop as soon as stiff peaks form.
- Make Ahead Components: The taco shells can be baked a day in advance and stored in an airtight container at room temperature. The strawberry sauce can also be made a day or two ahead and stored in the refrigerator. The whipped cream is best made fresh, just before assembly.
- Variations:
- Different Fruits: Experiment with other fruit sauces like blueberry, raspberry, or peach.
- Cream Cheese Filling: For a richer filling, you can combine softened cream cheese with powdered sugar and a little milk before folding in whipped cream.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the assembled tacos for extra indulgence.
- Ice Cream Tacos: Fill with scoops of your favorite ice cream instead of whipped cream for a cold treat.
Enjoy these fun and delicious “Sweet Strawberry Dessert Tacos” as a unique and memorable dessert!