Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly brush both sides of each flour tortilla with the melted butter. In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over both sides of the buttered tortillas.1/2 cup unsalted butter, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 12 small flour tortillas
- Drape each coated tortilla over two bars of your oven rack, allowing them to curve downwards to create a taco shell shape. Alternatively, you can fold them in half and place them on a baking sheet to create a U-shape. Bake for 8-12 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly. Once baked, carefully remove them from the oven and let them cool completely on a wire rack.
- While the shells are cooling, prepare the filling. In a medium bowl, use an electric mixer or whisk to beat the softened cream cheese until smooth and creamy. Gradually beat in the powdered sugar until well combined and no lumps remain.1 (8 ounce) package cream cheese, 1/2 cup powdered sugar
- Add the milk (or heavy cream) and vanilla extract to the cream cheese mixture. Continue beating until the filling is light, fluffy, and has a smooth, spreadable consistency. If it’s too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.1/4 cup milk, 1 teaspoon vanilla extract
- Once the tortilla shells are completely cool and firm, begin filling them. Spoon or pipe the cream cheese filling generously into each crispy shell.12 small flour tortillas
- Get creative with your toppings! Scatter fresh berries over the cream cheese filling for a burst of juicy sweetness. Sprinkle with chocolate chips for a classic indulgence. Drizzle with luscious caramel sauce for added richness. Top with a dollop of whipped cream for the ultimate dessert experience. Feel free to add chopped nuts for crunch or fun sprinkles for a festive touch. Serve immediately and enjoy your delicious Easy Dessert Tacos!fresh berries, chocolate chips, caramel sauce, whipped cream, chopped nuts, sprinkles
Notes
Store unfilled taco shells in an airtight container at room temperature for up to 2-3 days. Store cream cheese filling in the refrigerator for up to 3-4 days. Assemble just before serving for best results.