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Delicious sweet cinnamon dessert tacos with a creative twist
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Sweet Cinnamon Dessert Tacos with a Twist

Delightful dessert tacos with crispy, buttery tortillas, creamy mascarpone filling, and juicy strawberries, perfect for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American, Mexican
Keyword: cinnamon tacos, dessert tacos, Easy Dessert, Strawberry Dessert, sweet tacos
Servings: 6 servings
Calories: 320kcal

Ingredients

For the Taco Shells

  • 6 small small flour tortillas Soft and pliable, these tortillas provide the perfect base.
  • 3 tbsp unsalted butter, melted Provides flavor and helps crisp the tortillas.
  • 3 tbsp granulated sugar Enhances the overall flavor.
  • 1.5 tsp cinnamon Adds warmth and sweetness.

For the Filling

  • 250 g mascarpone cheese Creamy cheese for the filling.
  • 120 ml heavy cream (cold) Whips up to add fluffiness.
  • 2 tbsp powdered sugar Balances the flavors of the cream.
  • 1 tsp vanilla extract Enhances overall flavor.

For the Strawberries

  • 250 g fresh strawberries, hulled and sliced Provides a burst of freshness.
  • 1 tbsp balsamic vinegar Adds complexity.
  • 1 tbsp honey or maple syrup Enhances the strawberries’ flavor.
  • 1 pinch salt Balances the sweetness.

For Garnish (Optional)

  • to taste fresh mint leaves A pop of color and refreshing flavor.
  • to taste extra cinnamon sugar For an extra sweet touch.
  • to taste grated dark chocolate or white chocolate curls Add visual appeal and richness.

Instructions

Preparation

  • Preheat your oven to 190°C (375°F).
  • Brush both sides of the tortillas with melted butter.
  • In a small bowl, mix the sugar and cinnamon together and sprinkle over both sides of the tortillas.
  • Drape each tortilla over two bars of your oven rack to form a taco shape.
  • Bake in the preheated oven for 7–10 minutes until crisp and golden, then allow to cool completely.
  • Toss the sliced strawberries with balsamic vinegar, honey (or maple syrup), and a tiny pinch of salt and let them macerate for about 15 minutes.

Filling and Assembly

  • In a separate bowl, whip together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick and fluffy.
  • Once your taco shells are completely cool, fill each shell with a generous dollop of the mascarpone cream.
  • Top with the macerated strawberries, allowing syrup to drizzle down the sides.
  • Garnish with fresh mint, extra cinnamon sugar, or chocolate curls as desired.

Notes

Monitor the tortillas closely while baking to prevent burning. Chill the cream before whipping for the fluffiest texture. Feel free to swap out strawberries for other fruits or mix in flavors like orange zest.