Ingredients
Equipment
Method
- Preheat oven to 350°F. Cut 5 large tortillas with a 4-inch cookie cutter to make 15 circles. Brush with melted butter. Place over an upside-down muffin tin to form taco shells. Bake 5–6 minutes until edges are golden. Cool completely.
- Melt white chocolate using a double boiler or microwave in short bursts. Brush melted chocolate over cooled shells inside and out. Coat with strawberry crunch crumbs. Place on parchment to set until firm.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Transfer filling into a piping bag.
- Pipe filling into prepared taco shells. Top with fresh strawberries and drizzle with strawberry syrup. Serve immediately or refrigerate until ready to enjoy.
Notes
✨ Storage: Keep tacos in an airtight container in the fridge for up to 3 days. Best enjoyed fresh—top with strawberries and syrup right before serving.
✨ Make-ahead: Prepare shells and filling a day in advance, then assemble when ready to serve.
✨ Tips: Poke tortillas with a knife before baking to avoid bubbles, and don’t overbake or they’ll crack. Use high-quality white chocolate for smoother coating and better taste.
✨ Make-ahead: Prepare shells and filling a day in advance, then assemble when ready to serve.
✨ Tips: Poke tortillas with a knife before baking to avoid bubbles, and don’t overbake or they’ll crack. Use high-quality white chocolate for smoother coating and better taste.
