Teresa's Recipes
Apricot Crisp Tacos
Experience a delightful twist on classic tacos with these Apricot Crisp Tacos. Crispy flour tortillas, brimming with a delectable apricot filling that's both sweet and tangy, are topped with a crunchy oat crumble. Each bite is a taste sensation, ending with a dollop of light, creamy whipped cream. This dessert taco is a true fusion of Mexican cuisine and classic American dessert, creating a one-of-a-kind treat that's perfect for a memorable finale to your meal.
Ingredients
- 1 cup Whipped cream
- 1/2 cup Brown sugar
- 1/2 cup Oats
- 1/4 cup Unsalted butter, melted
- 8 Flour tortillas
- 1/2 teaspoon Cinnamon
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1/2 cup Granulated sugar
- 2 cups Apricots, pitted and chopped
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 3g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 350°F.
- In a saucepan, combine the chopped apricots, granulated sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat until the mixture thickens, about 10-15 minutes. Be sure to stir constantly to prevent burning. Remove from heat and set aside.
- Brush the flour tortillas with melted butter on both sides. Arrange them in a single layer on a baking sheet and bake for 5-7 minutes, or until crispy.
- In a small bowl, mix together the oats and brown sugar. Sprinkle this mixture evenly over the baked tortillas.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the oat crumble is golden and crispy.
- Remove the tortillas from the oven and let them cool slightly. This will help the tacos to keep their shape when filled.
- To assemble the tacos, spoon the apricot filling onto each crispy tortilla shell.
- Top each taco with a generous dollop of whipped cream just before serving. Enjoy while still warm.