Mini Fruit Tacos Showcase Fresh Berries

Fruit Tacos ~ Ricotta, Berries, Sopapilla Taco Shells

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 culturesThe 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

Fruit Tacos ~ Ricotta, Berries, Sopapilla Taco Shells

Lemon-Orange Ricotta

Mini Fruit Tacos Showcase Fresh Berries

  • 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

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)

Mini Fruit Tacos Showcase Fresh Berries

  • 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

Creative Cooking Crew

featuring tacos

“Make it your own … take it someplace it’s never been!”

Mini Fruit Tacos Showcase Fresh Berries

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.

10 thoughts on “Mini Fruit Tacos Showcase Fresh Berries”

  1. Creative interpretation and beautiful presentation as always. I was fascinated to see what a beautiful shell you could make with the tortilla. I’ll definitely be trying this.

  2. Am not used to seeing tacos with an innovative fruit filling . . . just for once I shall definitely choose ‘sweet’ over ‘savoury’ : ) !!

  3. The fresh berries really stand out in the fun dessert. I love your lemon ricotta mixture and great idea to make cinnamon and sugar fried flour tortillas. I bet these little mini fruit tacos will have all of guests asking for seconds on dessert. Fun post! Just shared! Take care, BAM

  4. Creative, intelligent and visually striking, LL. Perfect as per usual.

    Taco dessert for our taco party.

    Well done!

  5. Good morning! It’s been SO long since I’ve been over here, I didn’t know where the start. I scanned down your home page and got really, really hungry! As usual, it all just looks SO GOOD! These beautiful fruit tacos grabbed out and stopped me, so I guess I’ll start here. WOW! What creatively beautiful tacos! Crispy, creamy, crunchy and sweet – I’d love a couple of these for breakfast right now.

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