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Mini Tortilla Bowl Fruit Tacos

Mini Tortilla Bowl Fruit Tacos
  • Prep 10 min
  • Total 10 min
  • Servings 6
Crisp tortilla bowls filled with fresh fruit, yogurt and a drizzle of sweet honey make a delicious end to a summer meal or barbeque.
September 22, 2017


  • 1 package (12 count) Old El Paso™ Mini Tortilla bowls
  • 1 1/2 tbsp. unsalted butter, melted
  • 1 1/2 cups blueberries
  • 1 small ripe mango, peeled and flesh thinly sliced
  • 1/2 cup Greek-style yogurt
  • Runny honey, to drizzle
  • Mint sprigs, to decorate (optional)


  • 1
    Heat oven to 400ºF. Lightly brush the inside of the tortilla bowls with the melted butter. Place on an ungreased baking sheet. Bake for 4 to 5 minutes or until the rims of the tortillas are lightly browned. Leave to cool.
  • 2
    Fill each tortilla bowl with the strawberries, blueberries and mango slices. Top with a spoonful of yogurt and a drizzle of honey. Decorate with a mint sprig, if using and serve immediately.

  • You can bake the tortillas a day in advance and store in an airtight container. Fill just before serving.
  • Mix a little ground cinnamon with the melted butter for a warming sweet spicy flavour.

No nutrition information available for this recipe
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