Strawberries And Cream Taco

The classic strawberries and cream combo just got a sweet and surprising twist! Imagine the sweetness of strawberries paired with the fluffiness of whipped cream, all wrapped up in a crispy taco shell.

It’s a unique dessert that’s equal parts playful and delicious.

Ingredients

• For the Strawberry Filling:
• 1 1/2 cups hulled and sliced strawberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• For the Whipped Cream:
• 1 1/2 cups heavy cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• For the Taco Shells:
• 1 package of taco-sized corn tortillas (about 14 tortillas)
• Vegetable oil for brushing tortillas

Instructions

Start by preparing the strawberry filling.

In a medium-sized bowl, whisk together the sliced strawberries, granulated sugar, cornstarch, lemon juice, salt, cinnamon, and vanilla extract until the cornstarch is well combined.

Let it sit for about 15 minutes, until the strawberries start to release their juice and the mixture becomes saucy.

Next, prepare the whipped cream.

In a large bowl, whip the heavy cream with an electric mixer until it becomes stiff.

Gradually add the granulated sugar and vanilla extract, and continue whipping until stiff peaks form.

Now, prepare the taco shells.

Preheat a large skillet or griddle over medium-high heat.

Brush both sides of the corn tortillas with a small amount of vegetable oil.

Place a tortilla in the skillet and cook for about 30 seconds on each side, until they become lightly browned and crispy.

Repeat with the remaining tortillas.

To assemble the tacos, place a few spoonfuls of the strawberry filling onto a taco shell, followed by a dollop of whipped cream.

Repeat the layers one more time, finishing with a dollop of whipped cream on top.

Serve immediately and repeat with the remaining ingredients.

You should end up with 7 delicious strawberries and cream tacos!

Notes

For the strawberry filling, make sure to let it sit for at least 15 minutes to allow the strawberries to release their juice and the mixture to become saucy.

When whipping the heavy cream, make sure to start with stiff peaks before adding the granulated sugar and vanilla extract.

To prevent the taco shells from becoming too brown or burnt, cook them for only 30 seconds on each side and adjust the heat as needed.

To assemble the tacos, start with a few spoonfuls of the strawberry filling, followed by a dollop of whipped cream, and repeat the layers one more time, finishing with a dollop of whipped cream on top.

You can adjust the amount of sugar to your taste, especially if using sweeter or tart strawberries.

These tacos are best served immediately, so try to assemble them just before serving to get the best texture and flavor.

Nutrional Value

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 50mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 2g