Cinnamon-sugar dusted crispy tortillas are filled with a creamy filling and fresh fruit in this super dessert recipe. Our Dessert Tacos will make you wonder why you've never tried a sweet version of crispy tacos!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup sweetened flaked coconut, toasted
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How do I make it ?
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 tip.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kraft Kitchen Tips!
Prepare using Jell-O Chocolate Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 10 mg
Sodium 450 mg
Carbohydrate 34 g
Fibre 3 g
Sugars 14 g
Protein 4 g
10 servings, 1 taco each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.