Peaches 'n Cream Tacos
Fresh Peaches 'n Cream meet churro in these dessert tacos! Cinnamon Sugar dusted shells filled with fresh peaches and whipped cream.
Servings: 20 - 3" tacos
Calories: 233kcal
Ingredients
- 8 soft taco sized flour tortillas you can use burrito size, too, whichever works
- 1 cup sugar
- 3 teaspoons high quality cinnamon
- Vegetable oil for frying
- 5 fresh peaches sliced into 12ths
- 1 can Redi-Whip
Instructions
- Cut 3.5" rounds of each tortilla, using a biscuit cutter or a pastry cutter to get the scalloped edge. I got 2-3 out of each soft taco sized tortilla. I had a total of 20 rounds.
- Combine sugar and cinnamon in a shallow bowl, set aside.
- Heat about 1" of vegetable oil in a small skillet until hot. Test by dropping a small piece of tortilla to see if it begins to fry quickly.
- Place one tortilla round in hot oil, fry for 5 seconds. Flip over and bend into a taco shape, fry for 5 seconds, flip and fry the other side for 5 seconds. Tap tongs on the side of your skillet to get excess oil off of the tacos shells.
- Immediately cover with cinnamon and sugar inside and out, and place on a tray to dry and cool completely.
- When ready to serve, fill shell with whipped cream and place about 3-4 peach slices inside.
- Enjoy!
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 296mg | Fiber: 3g | Sugar: 16g