Mini Fruit Tacos
Sopapilla Taco Shells
Lemon-Orange Ricotta, Orange Marmalade
Fresh Berries, Pistachio, Vanilla Yogurt, Mint
Perhaps we are spoiled here in Southern California, with a bounty of fresh fruit all year around, but savvy cooks don’t simply create dishes with fresh ingredients, the key is serving those fresh ingredients at their peak.
Summer is the peak season for raspberries, blueberries, and blackberries. To delight your family, serve these seasonal gems in a mini taco shell!
This taco shell is inspired by sopapillas, a dessert popular in the Southwestern US and in Latino cultures. The crispy fried pillows of dough are originally thought to have originated in Albuquerque, New Mexico over a couple centuries ago. Sometimes served as a savory dish with meat, cheese and chiles – it is most often served as a sweet treat, simply adorned with honey or cinnamon sugar.
These fruit tacos are filled with lemon-orange ricotta cheese, orange marmalade, fresh berries, and garnished with pistachio nuts, vanilla yogurt and mint. And while they make a charming summer dessert – the citrusy cheese filling and orange marmalade make them quite suitable for breakfast on a brilliant July morning as well.
Nature’s beautiful colors and the petite presentation are positively enchanting. The textures range from crispy to creamy – with nutty and fruity flavors, made even brighter by the use of citrus and salt. Something magical happens when a conventionally savory taco is turned into something little and sweet.
Mini Fruit Tacos Recipe
