Kristy Cook
Ingredients:
8 small flour tortillas
1 tbsp butter, melted
1 tbsp cinnamon sugar
1 cup (150g) strawberries, diced
1 cup (150g) pineapple, diced
1 cup (150g) kiwi, peeled and diced
1 cup (150g) mango, diced
1 cup (150g) blueberries
1 cup (150g) whipped cream or vanilla yogurt
Fresh mint leaves for garnish (optional)
Instructions:
Preheat oven to 375°F (190°C).
Brush both sides of the tortillas with melted butter and sprinkle with cinnamon sugar.
Place tortillas in an upside-down muffin tin to create a taco shape and bake for 5-7 minutes until golden brown and crispy. Let cool.
In a large bowl, combine strawberries, pineapple, kiwi, mango, and blueberries.
Fill each cooled tortilla shell with a generous spoonful of the mixed fruit.
Top with whipped cream or vanilla yogurt.
Garnish with fresh mint leaves if desired.
Notes:
For extra flavor, drizzle with honey or a squeeze of lime juice.
Serve immediately to keep the tortillas crispy.
Prep Time: 15 mins | Cooking Time: 7 mins | Total Time: 22 mins | Kcal: 180 | Servings: 8
