Recipe may contain gluten, tree nuts, milk, soy and sesame.
Give taco Tuesday a sweet spin with this creamy cheesecake filling. These pretty-in-pink strawberry tacos are sure to win the heart of anyone you share them with.
40g butter, melted
1/3 cup caster sugar
1/2 tsp ground cinnamon
250g fresh strawberries, hulled, finely chopped
4 flour tortillas
230g tub Philadelphia Classic Icing
2 tbsp shredded coconut, toasted
3 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Use a round 8cm-diameter pastry cutter to cut 3-4 discs from each tortilla (see tip). Sift the sugar and cinnamon onto a plate.
Step 2Brush both sides of 6 tortilla discs with the butter. Dip into the sugar mixture. Turn to coat. Place upright between holes of an upturned muffin pan. Bake for 8 minutes or until golden. Set aside for 3 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining butter, discs and sugar mixture to make 12 taco shells.
Step 3Spoon the icing into a sealable plastic bag and snip off 1 corner, 1cm from end. Pipe the icing into each taco shell. Top with strawberry and sprinkle with the coconut to serve.
Depending on the shape of the tortilla, you will get 3 or 4 neat discs from each.