Strawberry Shortcake Mini Taco Boats™

• Produce

  • 1 Mint, leaves
  • 1 lb Strawberries

• Baking & Spices

  • 7 tbsp Sugar
  • 1/2 tsp Vanilla

• Snacks

  • 1/4 cup Shortbread cookies

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Heavy whipping cream

• Frozen

  • 10 Old El Paso™ taco boats

Found on oldelpaso.com

Description

Ingredients

• 1 lb strawberries, sliced (4 cups)
• 7 tablespoons sugar
• 1 tablespoon melted butter
• 10 Old El Paso™ Taco Boats™ mini soft flour tortillas (1 sleeve from Party Pack)
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla
• 1/4 cup crushed shortbread cookies
• Mint leaves

Directions

• Step 1 Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
• Step 2 Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each boat. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place boats, a few at a time, into bag, and gently shake until boats are coated in sugar. Place boats on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Boats will crisp as cooled. Remove to cooling rack to cool.
• Step 3 In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
• Step 4 Use slotted spoon to divide strawberries among boats. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.

Nutrition