Mini Fruit Tacos
Sopapilla Taco Shells
Lemon-Orange Ricotta, Orange Marmalade
Fresh Berries, Pistachio, Vanilla Yogurt, Mint
Perhaps we are spoiled here in Southern California, with a bounty of fresh fruit all year around, but savvy cooks don’t simply create dishes with fresh ingredients, the key is serving those fresh ingredients at their peak.
Summer is the peak season for raspberries, blueberries, and blackberries. To delight your family, serve these seasonal gems in a mini taco shell!
This taco shell is inspired by sopapillas, a dessert popular in the Southwestern US and in Latino cultures. The crispy fried pillows of dough are originally thought to have originated in Albuquerque, New Mexico over a couple centuries ago. Sometimes served as a savory dish with meat, cheese and chiles – it is most often served as a sweet treat, simply adorned with honey or cinnamon sugar.
These fruit tacos are filled with lemon-orange ricotta cheese, orange marmalade, fresh berries, and garnished with pistachio nuts, vanilla yogurt and mint. And while they make a charming summer dessert – the citrusy cheese filling and orange marmalade make them quite suitable for breakfast on a brilliant July morning as well.
Nature’s beautiful colors and the petite presentation are positively enchanting. The textures range from crispy to creamy – with nutty and fruity flavors, made even brighter by the use of citrus and salt. Something magical happens when a conventionally savory taco is turned into something little and sweet.
Mini Fruit Tacos Recipe
- 1 cup ricotta cheese
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
Mix ingredients in a small bowl and refrigerate until needed.
Sopapilla Taco Shell Recipe
- 8 flour tortillas
- high-heat canola oil for frying
- cinnamon sugar for dusting
Using a cookie cutter or scissors, cut tortillas into rounds 4 inches in diameter.
In a frying pan, heat a quarter-inch deep of oil. When oil is hot but not smoking, fry tortillas in batches in a single layer, taking care that they do not overlap. When the bottom of the tortilla is a rich golden color, use a tongs to flip and cook the other side.
Drain tortillas on paper towels. Immediately dust with cinnamon sugar. Form tortillas into a V- shape while hot, and let cool for 5 minutes.
Fruit Taco Recipe (makes 8)
- sopapilla taco shells
- ricotta mixture
- 1/4 cup orange marmalade
- 24 raspberries
- 24 blueberries
- 24 blackberries
- 4 teaspoons pistachio nutmeat, finely chopped
- 8 teaspoons vanilla yogurt
- 8 mint sprig
Fill taco shells with ricotta mixture. Spoon marmalade over the ricotta. Divide the berries among the tacos. Sprinkle pistachio nuts over the berries. Top with a dollop of vanilla yogurt and garnish with a sprig of mint.
Be sure to serve the fruit tacos right away, so that the shells remain crispy.
Creative Cooking Crew
“Make it your own … take it someplace it’s never been!”
The Creative Cooking Crew is a group of innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.
July’s Challenge is TACOS to which I am bringing my Mini Fruit Tacos showcasing fresh berries. Laz is featuring all the creative taco recipes in a round-up on his blog later in the month.