Dessert Tacos with Fruit
These fun, creamy and fruity tacos make a light and healthful dessert. You can make the shells up to two days ahead and keep in an airtight container until ready to fill.
8 small flour tortillas
¼ cup butter, melted
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 tub (500 g) Nordica® cottage cheese
¼ cup honey
¾ cup chopped fresh mango
¾ cup chopped fresh strawberries
¾ cup chopped fresh pineapple
½ cup chopped kiwi
¼ cup toasted shredded coconut
- Preheat oven to 375°F. Using oven mitts, carefully drape tortillas over 2 bars of oven racks. Bake for 5 to 7 minutes or until lightly crisped and tortillas hold a U-shape. Using oven mitts, remove carefully with tongs.
- Stir together melted butter, sugar and cinnamon; brush over tortilla shells. Transfer to parchment paper–lined baking sheet; bake for 5 minutes or until golden and crisp. Transfer to rack; let cool to room temperature.
- Filling: Mix together cottage cheese, honey and lime zest; spoon into taco shells. Top with mango, strawberries, pineapple and kiwi. Sprinkle with coconut.