mini churro taco boats

Mini Churro Taco Boats

Fill sweet baked tortilla boats with honey-sweetened yogurt and fresh fruit salad for a refreshingly different dessert!
Total Time 35 Minutes
Servings 12
Ingredients 10

Ingredient List

  • 1 pack Old El Paso™ Stand ‘N Stuff™ Mini Soft Tortilla Boats
  • 30g butter, melted
  • 1 1/2 tablespoons caster sugar
  • 1/4 teaspoon ground cinnamon
  • 80g strawberries, hulled and chopped
  • 1/2 small peach, chopped
  • 40g blueberries
  • 185g natural Greek yogurt
  • 45g runny honey
  • Fresh mint sprigs, to decorate


  1. Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Line a baking sheet with foil.
  2. Brush each tortilla boat all over with a little of the melted butter. Mix together 1 tablespoon of the sugar with the cinnamon and sprinkle on the inside of the boats. Place on the baking sheet. Bake for 6-9 minutes or until just firm to the touch and golden around the edges (the boats will crisp as they cool). Transfer to a wire rack and leave to cool.
  3. Meanwhile, mix the strawberries, peach and blueberries in a small bowl with the remaining sugar. Let stand for 5 minutes, stirring occasionally.
  4. In another small bowl, mix Greek yogurt and honey. Divide the yogurt between tortilla boats and top with the fruit mixture. Serve immediately decorated with mint sprigs.

Expert Tips

  • Try a different flavour of yogurt for the filling or use softly whipped cream if you like.
  • Make sure to chop the fruit small enough to fit in the tortillas.
  • For a cool treat, try freezing finished tortillas for 1 hour before serving.