Description
Light and lemony, these Lemon Cream Taco Boats have cinnamon-sugar coated tortilla boats filled with a creamy, luscious lemon cream. Top them off with diced strawberries for a perfect summer treat.
Scale
Ingredients
Taco Boats:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 12 Old El Paso Mini Soft Tortilla Taco Boats
Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/3 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 3/4 cup heavy cream, whipped to soft peaks
- diced strawberries
Instructions
- Preheat the oven to 350ºF.
- Combine the 1/4 cup sugar and 1 teaspoon ground cinnamon in a large ziplock bag. Using a pastry brush, the butter on the insides and outside of each of the taco boats. Working with one or two at a time, place the boats in the ziplock bag and shake to cover with cinnamon sugar. Shake off excess, and place on a baking sheet.
- Once all of the boats are ready, transfer the sheet to the oven and bake until golden brown and starting to get crisp, about 7 minutes. Remove from the oven and allow to cool completely.
- In a bowl, beat the cream cheese until softened. Add the sugar and beat until it as dissolved, about a minute. Beat in the 1/3 cup heavy cream, lemon zest and lemon juice until combined. Add a few drops of yellow food coloring, if desired. Stir in about 1/4 of the whipped cream until combined (this will help to lighten up the mixture) then fold in the remaining cream. Transfer to a piping bag with a decorative tip or a ziptop bag with the corner cut off.
- Pipe the mixture into the cooled cinnamon-sugar coated boats. Top with diced strawberries and serve immediately.
Recipe Notes:
You can make the cinnamon-sugar boats and the lemon cream ahead of time, but don’t assemble them until ready to serve as they will get soggy.
Can’t find the mini boats? You can also make your own cinnamon-sugar tortilla bowls like I did for this Fried Ice Cream recipe.