The beginning of May marks Cinco de Mayo. Some might not realize it, but the holiday Cinco De Mayo, celebrated on the 5th of May, commemorates the victory of the Mexican militia over the French army at The Battle of Puebla in 1862. The celebratory day (much like our own 4th of July here in the United States) is celebrated with delicious Mexican food. We eat a lot of Mexican food in my home. I love tacos of all kinds, especially these dessert tacos! They look super fancy, but I promise they don’t take long to make at all.

Putting these dessert tacos together is very simple. You’ll want to use the fajita-size flour tortillas for the taco shells. You will need tongs for the frying process. Using tongs, cook one side of the flour tortilla, then flip the cooked side of the tortilla over and then fold the tortilla in half to make “the shell” shape. Flip the taco shell over to ensure equal browning, seriously like 5-10 seconds on each side. Carefully drain the oil off the shell and then dip into glorious cinnamon sugar mixture! Make sure you sprinkle the cinnamon sugar in the inside of the tortilla as well. Flip it upside down to “dry” and then repeat until all your taco shells are created. You definitely want to cook each taco shell individually. I don’t believe there is a way you could do more than one at a time.

Next up, prep the fruit by chopping the strawberries, and rinse and pat dry the raspberries. Mix together in a large bowl and refrigerate until you’re ready to fill the tacos. Then, just before serving, in a stand mixer add heavy cream and powdered sugar and whip until stiff peaks form. Place the freshly whipped cream in a piping bag or a ziplock baggy, and cut a corner tip off to pipe! I used the Wilton Tips Star 2110 to pipe the whipped cream on to the tacos. This just gives it a fancy appearance. Not necessary, but if you want your tacos to look just like mine you can use the same tip. All I did was place the tip into a zip lock baggy, cut the corner and push the tip through.

Lastly, add Nutella into a sandwich bag and cut one side of the corners with scissors. This will allow you to pipe in the Nutella onto the bottom of the taco shell. Spoon the fruit on top and then pipe in freshly whipped cream. And as easy as that, these strawberry raspberry Nutella dessert tacos are done and ready to be consumed! If you don’t feel like cooking on Cinco de Mayo, you can head over to Tijuana Flats (9161 Narcoossee Rd #110, Orlando, FL 32827). They are known for their fresh Tex-Mex food and lively, anything-goes atmosphere. Grab dinner out and then make dessert at home!

Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes

Ingredients:

1/2 cup white granulated sugar
1 tablespoon cinnamon
1 cup vegetable oil
4 flour tortillas, fajita size
1 cup fresh strawberries, diced
1/2 cup fresh raspberries
1/4 cup Nutella
1 cup heavy whipping cream
1/4 cup powdered sugar

Directions

1. In a large shallow dish, mix together the granulated sugar and the cinnamon. Set to the side.
2. In a large skillet, heat the canola oil until bubbly and hot. (You can test by sprinkling a little tiny bit of sugar into the skillet. If it starts to bubble, it’s ready to fry.)
3. Place one tortilla in the skillet, cook for 10 seconds, then using tongs flip over, and begin to fold in half. Continue to hold one side of the tortilla with tongs. Then flip to ensure the other side cooks evenly. Remove from the skillet. Dip both sides in the cinnamon sugar and sprinkle cinnamon sugar in the inside of the taco shell. Shake excess cinnamon sugar off and set to the side. Repeat until all the taco shells are cooked.
4. Once the taco shells are cooked, chop 1-cup fresh strawberries and rinse half-cup raspberries. Place them off to the side.
5. Before you are about to serve, add heavy cream and powdered sugar to a stand mixer with a whisk attachment and whip until stiff peaks form (about 1 minute). Place in a piping bag or a Ziploc baggy, and cut a corner tip off to pipe!
6. Add Nutella into a sandwich baggy and cut one side of the corner with scissors. This will allow you to pipe in the Nutella into the bottom of the taco shell. Divide the Nutella evenly, then add in fruit. Lastly, garnish each taco with a generous serving of whipped cream.

Note: I used the Wilton Tips Star 2110 to pipe the whipped cream on to the tacos. This just gives it a fancy appearance. Not necessary but if you want your tacos to look just like mine you can use the same tip. All I did was place the tip into a zip lock baggy, cut the corner and push the tip through.

Celebrate the day with my 2-ingredient queso dip, loaded chili cheese nachos, and my ground beef and chorizo baked tacos!