Mini Tortilla Bowl Fruit Tacos

Mini Tortilla Bowl Fruit Tacos

Crisp tortilla bowls filled with fresh fruit, yogurt and a drizzle of sweet honey make a delicious end to a summer meal or barbeque.
Total Time 10 Minutes
Servings 6

Ingredient List

  • 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)


  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.