Strawberry Cheesecake Tacos
This is Texas, where pretty much anything you can imagine eating can be made into a taco. Breakfast, lunch dinner and dessert, we love our tacos and we really love eating with our hands (and we really, really love eating, period).
This strawberry cheesecake taco can be altered to suit your taste, you can replace the yogurt and cream cheese with ice cream and replace the strawberries with almost any fruit (banana tacos?) but I had these somewhat healthier ingredients left over in the ‘fridge, so this is what you get. If you get creative on me and use crunchy taco shells, I want to hear about it. And if you include Nutella, I want pictures.
STRAWBERRY CHEESECAKE TACOS
1/2 cup original cream cheese, softened (not low-fat or fat-free cream cheese!)
1 Tablespoon honey
1/2 teaspoon ground cinnamon
1 small container vanilla yogurt (approx 5 oz).
2 cups roughly chopped fresh strawberries (not frozen)
2 Tablespoons oil such as extra virgin olive or avocado (health benefits) or butter
4 flour tortillas (6 inches)
In a medium bowl, mix the cream cheese, honey and cinnamon with a small whisk until combined; add yogurt and mix until creamy
In a large skillet, heat the oil/butter. You’ll want the pan hot for this so give it a minute or 2 to get hot. Add one tortilla, heat until lightly golden, flip and repeat. Place tortillas on a wire rack or to cool for 5 minutes
Spread tortillas equally with with cream cheese mixture, add berries, fold and serve.
1. I recommend using original, full-fat cream cheese over any non-fat variety. DON’T PANIC! Fat has flavor, it’s creamier and fat does not make you fat. If you don’t believe me, read this article by Dr Mark Hyman, the guy who helped me heal my thyroid with food, and see if he changes your mind about all the bad things you have been taught about eating fat.
Eat well and respect your body. Your life depends on it!
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