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.
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10 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 package (12 count) Old El Paso™ Mini Tortilla bowls
  • Small check mark in a circle icon 1 1/2 tbsp. unsalted butter, melted
  • Small check mark in a circle icon 1 cup small strawberries, halved
  • Small check mark in a circle icon 1 1/2 cups blueberries
  • Small check mark in a circle icon 1 small ripe mango, peeled and flesh thinly sliced
  • Small check mark in a circle icon 1/2 cup Greek-style yogurt
  • Small check mark in a circle icon Runny honey, to drizzle
  • Small check mark in a circle icon Mint sprigs, to decorate (optional)
Preparation
  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.