Neapolitan Dessert Tacos Recipes

MINI DESSERT TACOS

Mini Dessert Tacos image

I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.

Provided by JnLAllin

Categories Desserts

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups vegetable oil for frying, or as needed
1 (8 ounce) package cream cheese, softened
½ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
8 large flour tortillas
¼ cup cinnamon sugar, or as needed
½ cup sliced green grapes, or to taste
½ cup minced fresh strawberries, or to taste

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.9 g, Cholesterol 20.5 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 5.6 g, Sodium 397.3 mg, Sugar 11.5 g

DESSERT TACOS

Dessert Tacos image

Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar
1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 14 g, Protein 4 g

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