These delicious strawberry dessert tacos feature a yummy coconut cream filling and fresh marinated strawberries in a crispy and lightly sweet taco shell. The perfect dessert for an easy but delicious summer treat.
Ever tried sweet tacos before? It’s the first time for me and I am obsessed 🙂 These tasty strawberry sweet tacos are not only deliciously healthy but also super easy to prepare. The perfect treat to bring as a party pleaser.
A crispy and lightly sweet grain-free taco shell filled with freshly marinated strawberries and a yummy cacao infused coconut cream. Drizzle them with some melted chocolate, and you’ve got yourself a winner. Thanks to Sprouts I am able to buy fresh produce and the best wholesome ingredients nearby to prepare this delicious meal in a healthier way.
How to prepare these strawberry dessert tacos
Taco Shells
To prepare the taco shells, preheat the oven to 400 degrees Fahrenheit. Cut the cassava flour tortillas into 3.5-4 inch circles using a round cookie cutter. Repeat until you have 10 tortilla circles.
Place tortilla circles onto a parchment paper lined baking sheet. On both sides spray each with coconut oil and sprinkle with sugar. I used monk fruit sweetener for mine. Feel free to use coconut sugar or cane sugar.
Flip a muffin tin upside down. Place one tortilla piece in between every two muffin cups until all 10 are in place.
Bake in the oven for about 6-7 minutes until taco shells are slightly golden and crips.
Take taco shells out of the oven and and remove from the muffin tin. Make sure to carefully remove the them from the muffin tin right after they are done baking. To avoid sticking to the muffin tin or any breakage.
Filling
Meanwhile, in a medium sized bowl whip coconut cream with a hand mixer for about 4-5 minutes until fluffy. Add 1 tsp of cacao powder and mix until combined. Set aside.
Wash and cut strawberries into small pieces and transfer into a bowl. Add 1 tbsp of agave syrup and combine. To assemble the tacos, pipe coconut cream into the taco shells and top off with the marinated strawberries. Drizzle them with some melted chocolate. Enjoy.
If you happen to make these tasty strawberry dessert tacos, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Strawberry Dessert Tacos
These delicious strawberry dessert tacos feature a yummy coconut cream filling and fresh marinated strawberries in a crispy and lightly sweet taco shell. The perfect dessert for an easy but delicious summer treat.
Ingredients
- Mikey's Cassava Flour Tortillas (burrito size)
- 2 tbsp granulated monk fruit sweetener (sub with coconut sugar or cane sugar)
- 1 tbsp agave syrup (sub with maple syrup)
- Strawberries, 1 container
- 1 can (13.5 oz) coconut whipping cream (sub with regular coconut cream)
- 1 tsp cocoa powder
- Coconut oil cooking spray
Instructions
1. To prepare the taco shells, preheat the oven to 400 degrees Fahrenheit. Cut the cassava flour tortillas into 3.5-4 inch circles using a round cookie cutter. Repeat until you have 10 tortilla circles.
2. Place tortilla circles onto a lined baking sheet. On both sides spray each with coconut oil and sprinkle with sugar.
3. Flip a muffin tin upside down. Place one tortilla piece in between every two muffin cups until all 10 are in place.
4. Bake in the oven for about 6-7 minutes until taco shells are slightly golden and crips.
5. Meanwhile, in a medium sized bowl whip coconut cream with a hand mixer for about 4-5 minutes until fluffy. Add 1 tsp of cacao powder and mix until combined. Set aside.
6. Wash and cut strawberries into small pieces and transfer into a bowl. Add 1 tbsp of agave syrup and combine.
7. Take taco shells out of the oven and carefully remove from the muffin tin. Let sit to cool.
8. To assemble the tacos, pipe coconut cream into the taco shells and top off with the marinated strawberries. Enjoy.
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