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Mini Tortilla Bowl Fruit Tacos

Name: Mini Tortilla Bowl Fruit Tacos
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 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)

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

Ingredients

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)

Steps

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.