Try something new for Taco Tuesday and satisfy your sweet tooth with these delicious Strawberry Crunch Tacos!
Most of us love a good taco, especially for Taco Tuesday. Keeping with the theme of desserts, we decided to create a Strawberry Crunch Taco. The tacos have a sweet and crunchy shell, filled with decadent cream cheese filling, topped with fresh strawberries, and an extra sprinkle of strawberry crunch.
This taco is like nothing you've ever had before. So let's get into this recipe so I can show you how it's done!
More recipes ---> Apple Pie Cheesecake Tacos, Strawberry Pound Cake, Strawberry Crunch Pound Cake, Strawberry Shortcake Pound Cake & Frozen Strawberry Cranberry Daiquiri.
Ingredients:
Cheesecake
Cream cheese - room temperature
Sour cream
Powdered sugar
Vanilla extract
Strawberry Crunch
Golden Oreos
Unsalted butter
½ package of strawberry Jello (1.5 ounces)
Shell glaze
Powdered sugar
Whole milk
Fresh Strawberries
To make the cheesecake:
Using a hand or stand mixer, blend the cream cheese, sour cream, powdered sugar, and vanilla until smooth. Place the cheesecake in the refrigerator while preparing the other ingredients.
To make the taco shells:
Place a tortilla in the middle of a large foil square. Fold each side of the foil (fold in fours/see video), then fold the foil in half to create the taco shell. (I recommend using heavy-duty foil.) Place on a cookie sheet and bake for 15 minutes at 350 degrees.
To make the Strawberry Crunch:
Using a food processor, grind the cookies until small and crumbly. If you don't have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin, a glass, or similar. Mix the Jello, Oreos, and butter. Spread over a plate and sit to the side.
To make the glaze:
In a bowl, mix the powdered sugar and milk until blended. Pour the mixture into a large plate. (As the glaze sits it will harden; therefore, I recommend making the glaze after you have removed the tacos from the oven and allowed them to cool. If it begins to harden, you can add a little milk and mix it with a fork or similar until it is smooth again.)
To build the tacos:
Brush the inside and outside of the taco shells with the powdered sugar glaze. Dip the outside of the taco shell into the strawberry crunch. Pipe the cream cheese inside the taco shell and top with diced strawberries. Also, top with extra strawberry crunch if you like.
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Measuring Cups
- Measuring Spoons
Frequently asked questions:
How long will the tacos last?
I recommend eating the tacos after they have been put together. Refrigerate any remaining tacos in an airtight container for no more than two days.
Do I need to bake the strawberry crunch?
No baking is needed. While preparing the other ingredients, the crunch will dry out some and will not be as moist. Just make sure to spread the crunch as evenly as possible over your plate and sit it to the side open to air.
What is the Strawberry Crunch made of?
Only three ingredients - Golden Oreos, Strawberry Jello, and unsalted butter!
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Ingredients
- Cheesecake
- 24 oz cream cheese - room temperature
- 1 ½ c sour cream
- 1 ½ c powdered sugar
- 2 tsps vanilla
- Strawberry Crunch
- 15 Golden Oreos
- 3 tbsps unsalted butter
- 1.5 oz (½ package) strawberry Jello
- Shell glaze
- 2 c powdered sugar
- 4-6 tbsps whole milk
- 6 Fajita size tortillas
- Fresh Strawberries
Instructions
- To make the cheesecake:
- Using a hand or stand mixer, blend the cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Place the cheesecake in the refrigerator while preparing the other ingredients.
- To make the taco shells:
- Place a tortilla in the middle of a large foil square. Fold each side of the foil (fold in fours/see video), then fold the foil in half to create the taco shell. (I recommend using heavy-duty foil.)
- Place on a cookie sheet and bake for 15 minutes at 350 degrees.
- To make the Strawberry Crunch:
- Using a food processor, grind the cookies until small and crumbly. If you don't have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin, a glass, or similar. Mix the Jello mix, Oreos, and butter. Spread over a plate and sit to the side.
- To make the glaze:
- In a bowl, mix the powdered sugar and milk until blended. Pour the mixture into a large plate.
- To build the tacos:
- Brush the inside and outside of the taco shells with the powdered sugar glaze.
- Dip the outside of the taco shell into the strawberry crunch.
- Pipe the cream cheese inside the taco shell and top with diced strawberries. Also, top with extra strawberry crunch if you like.
- Serve and enjoy!
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