Mini Tortilla Bowl Fruit Tacos

Mini Tortilla Bowl Fruit Tacos
  • Extra Mild
  • 10 Minutes
  • Beef
  • Serves 6
  • Desserts
Crisp tortilla bowls filled with fresh fruit, yogurt and a drizzle of sweet honey make a delicious end to a summer meal or barbeque.


  • 1 package (12 count) Old El Paso™ Mini Tortilla bowls
  • 1 1/2 tbsp. unsalted butter, melted
  • 1 cup small strawberries, halved
  • 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)


  • 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.
  • 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.

Expert Tips

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.