Mini Dessert Tacos
These Mini Dessert tacos are a sweet treat everyone will love. Toasted mini tortilla rounds are filled with homemade whipped cream, then topped with diced strawberries and chocolate sauce for a decadent dessert that’s perfect for your next Taco Tuesday.
Dessert tacos make the perfect sweet finish to any meal, especially on Taco Tuesday. With their crisp shell, creamy, homemade whipped cream, and diced strawberries, these tacos are a sweet treat that has everyone begging for more.
Why You’ll Love These Mini Dessert Tacos
- Limited Ingredients: It only takes 6 ingredients to make these tacos.
- Easy to Make: These tacos only take a few steps and about 20 minutes from start to finish.
- Rich and Creamy: The homemade whipped cream is fully and creamy, and the strawberries and chocolate complete the tacos’ rich flavor.
Ingredients
- Wheat Tortillas: Wheat tortillas are recommended because they get nice and crunchy when toasted.
- Whipping Cream: Whipping cream creates light, airy whipped cream.
- Butter: Butter and sugar are brushed on the tortillas to give them a sweet flavor.
- Strawberries: Diced fresh strawberries add a bright, sweet flavor.
- Chocolate Syrup: Chocolate syrup adds an extra layer of flavor that’s perfect with the whipped cream and strawberries.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Whipped Topping: You can use whipped topping, if you prefer.
- Berries: Any of your favorite berries will work well for this dessert.
- Bananas: Try adding banana slices for a banana split flavor.
How to Make Mini Dessert Tacos
1: Cut out as many tortilla rounds as possible with a 4-inch round cookie cutter.
2: Melt the butter and sugar in the microwave. Then, coat both sides of the tortillas.
3: Place the tortillas between the cavities of an upside down muffin tin to form a taco shape and bake until slightly golden brown. Set aside to cool a bit.
4: Beat the heavy whipping cream until stiff peaks form.
5: Using a piping bag or a resealable bag with a snipped off corner, pipe the wiped cream into each taco.
6: Top with strawberries and drizzle with whipped cream.
Hint
A stand mixer or hand mixer is recommended to easily and efficiently make the whipped cream.
Storage
Storing these mini dessert tacos isn’t recommended. As they sit, the shells will become soggy and eventually disintegrate. Instead, try making a half batch and then storing the leftovers or making more as needed.
If you decide to make a half batch, refrigerate the whipped cream in an air-tight container for up to 2 days. Refrigerate the diced strawberries for the same amount of time.
What to Serve with Mini Dessert Tacos
Serve these sweet taco treats as a tasty dessert after a meal of your favorite Mexican or Tex Mex meals like enchilada chicken, beef and bean chili, or warm Texas trash dip with tortilla chips.
Tips
- Use a hand or stand mixer to make the whipped cream. You just can’t get the same outcome doing it by hand.
- DO NOT refrigerate constructed tacos. They’ll fall apart.
- You can reshape the taco shells while they’re still warm if they’re not folded enough.
- If you do reshape the shells, use tong to do so, they’ll be hot!
- Wash and dry your strawberries just before cutting them. Never wash berries in advance, or they’ll mold.
Frequently Asked Questions
Dessert tacos are toasted tortilla shells filled with a variety of sweet fillings. The filling can vary from recipe to recipe, but the sweetened shell is what makes them dessert tacos.
You can actually beat whipped cream too much. If you do, it will collapse. The whipping action incorporates air into the cream, making whipped cream. However, overbeating it will actually drive the air out of it, making it collapse.
These dessert tacos have a lot of moisture. Over time, that moisture will seep into the tortilla shells, causing them to disintegrate.
Mini Dessert Tacos
Dessert tacos are a sweet treat everyone will love. Toasted mini tortilla rounds are filled with homemade whipped cream, then topped with diced strawberries and chocolate sauce for a decadent dessert that’s perfect for your next Taco Tuesday
Ingredients
- 8 wheat tortilla, 8 inch
- 1/4 cup unsalted melted butter
- 1 tbsp granulated sugar
- 1 cup heavy whipping cream
- 1/2 - 3/4 cup diced strawberries
- chocolate syrup or hot fudge sauce, cooled to drizzle
Instructions
-
Preheat the oven to 350 degrees.
Using a 4 inch round cookie cutter or similar, cut out as many tortilla rounds as you’re able.
In a small mixing bowl, combine the butter and sugar and heat in the microwave for 30 seconds. Check to see if the mixture is melted. Stir to combine. If not melted, put back in another 30 seconds. Stir again.
Using a pastry brush, coat both sides of the tortillas with the butter mixture.
Using a standard muffin tin, turn upside down. Make sure you clean the bottom before you use the pan. Now, place the tortillas between the cavities to hold them in place. (See process photo)
Bake in the preheated oven for 10-15 minutes or until slightly golden brown. Allow to cool slightly. If needed, carefully open and reshape the tacos before they cool completely - they will be hot, use gloves or tongs if needed. Set aside to cool completely.
In a large mixing bowl, use a hand mixer, or the bowl of a stand mixer, beat the heavy whipping cream on med/high speed until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a large star tip. Or, use Ziploc bag and cut off the tip of one side of the bag. Squeeze all the filling to the bottom of either the piping bag or Ziploc bag.
Pipe the whipped cream into the crevice of each taco.
Press a spoonful of strawberries into the cream of each taco.
Drizzle with the chocolate syrup or melted fudge sauce over each taco. Enjoy!!
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