Light, bright, and utterly refreshing, these Lemon Cream Taco Boats feature perfectly crisp cinnamon-sugar coated tortilla shells generously filled with a velvety, luscious lemon cream. Crowned with vibrant diced strawberries, they are the quintessential dessert for any summer gathering.
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Zesty Lemon Cream Taco Boats: Your Ultimate Summer Dessert
There’s something truly magical about food that transports you. For me, it’s often a bright, zesty lemon dessert that immediately evokes images of warm summer days, sunshine, and pure joy. These Lemon Cream Taco Boats are more than just a recipe; they are a ticket to a delightful culinary escape, combining the familiar fun of a taco with the sophisticated flavors of a gourmet lemon pie, all in an easy-to-handle, perfectly portioned package.
The Allure of Lemon: A Culinary Love Story
Admittedly, I’m easily sidetracked, especially when browsing the beautiful virtual world of Pinterest. What often starts as a quick search can quickly spiral into a delightful rabbit hole, leading me through enchanting gardens, quaint gnome statues, and serene flowing fountains. Lately, my digital wanderings have focused on lush yards and vibrant gardens, inspiring dreams of verdant landscapes.
Living in Utah, with its distinct and often chilly winters, has one significant drawback for a lemon enthusiast like me: the impossibility of cultivating my own lemon tree outdoors. Oh, how I dream of stepping into my backyard and plucking a fresh, fragrant lemon right from the branch! It’s been a little while since my last lemon-centric post, but the longing for that citrusy aroma and the thought of an endless supply of fresh lemons never truly fades. I still vividly recall a trip to Oregon when my daughter, Abbi, was just a baby. My husband’s aunt had a magnificent Meyer lemon tree, and to this day, I fantasize about having such a tree in my own garden one day. Until then, my local grocery store benefits greatly from my frequent visits to stock up on lemons by the dozen, ensuring a constant stream of zesty creations for you all. These Lemon Cream Taco Boats are a direct result of that enduring lemon obsession!
A Sweet Twist on Taco Night: Introducing Dessert Taco Boats
My culinary passions don’t stop at lemons; I also harbor a deep and abiding love for tacos. A quick peek through my recipe archives will confirm this devotion! So, if you’re looking to elevate your next Taco Tuesday or simply want an excuse to embrace a full-blown taco-themed feast, I challenge you to go all in. Start with a savory taco-inspired appetizer, like my Jalapeño Stuffed Taco Soft Pretzel Sticks. For the main course, choose from any of the 22 amazing taco recipes I’ve shared. And to conclude your epic meal, these sweet dessert tacos, bursting with a delightful lemon cream, are an absolute must. They’re a fantastic way to surprise and delight your guests, proving that tacos aren’t just for dinner anymore!
Why You’ll Adore These Lemon Cream Taco Boats
- **Effortlessly Elegant:** Despite their impressive appearance, these dessert boats are surprisingly simple to prepare, making them perfect for both casual gatherings and more formal occasions.
- **Perfectly Balanced Flavors:** The vibrant tang of lemon perfectly complements the sweet, creamy filling and the warm, spiced crunch of the tortilla shell.
- **A Refreshing Summer Treat:** Light and zesty, they offer a cool escape on a hot day, making them ideal for barbecues, picnics, or simply enjoying on your porch.
- **Kid-Friendly Fun:** The “taco boat” format is inherently fun, making these a hit with younger eaters while still satisfying adult palates.
- **No-Fry Convenience:** By baking the tortilla boats, we cut down on extra calories and messy frying, making for a healthier and easier preparation.
Crafting the Perfect Cinnamon-Sugar Taco Shells
The foundation of these incredible dessert boats lies in their crisp, flavorful shells. While the luscious lemon cream is undoubtedly the star, it needs a worthy vessel. That’s where the cinnamon-sugar coated taco boats come in. For this recipe, I absolutely adore using the Mini Soft Tortilla Taco Boats from Old El Paso. These ingenious shells aren’t just fantastic for managing fillings on traditional taco night, especially with little ones; they also serve as the ideal base for creative appetizers and, of course, delightful desserts like this one.
Initially, I considered frying them to achieve that desired crispness, but then I had a better idea: why not bake them? This simple switch not only streamlines the preparation process but also significantly cuts down on added calories from frying. I admit, I was a little worried they wouldn’t achieve the perfect crisp texture I was hoping for, but my fears were completely unfounded. They emerged from the oven beautifully golden, wonderfully crisp, and absolutely perfect for cradling that divine lemon cream. The subtle warmth of cinnamon and the sweetness of sugar bake directly into the tortilla, creating an irresistible texture and flavor that truly elevates the entire dessert.
The Star of the Show: Luscious Lemon Cream Filling
Once your cinnamon-sugar boats are cooled and ready, it’s time to introduce them to their delicious destiny: the lemon cream filling. This isn’t just any cream; it’s a dreamy concoction that perfectly balances richness with refreshing zest. We start with softened cream cheese, which provides that essential creamy base and a hint of tang. Beating it until smooth ensures a perfectly airy texture.
Then, sugar is incorporated, followed by a blend of heavy cream, fresh lemon zest, and freshly squeezed lemon juice. The zest is crucial here, as it contains potent essential oils that provide an intense, aromatic lemon flavor without adding too much acidity. The fresh lemon juice then adds that bright, tangy punch that defines the dessert. An optional touch of yellow food coloring can enhance its visual appeal, making it look as sunny as it tastes. Finally, whipped heavy cream is gently folded in, lightening the mixture and giving it an irresistible, melt-in-your-mouth texture that is simply divine. Each spoonful, or rather, each bite from the taco boat, is a symphony of creamy, tangy, and sweet notes.
Assembling Your Delectable Dessert
The final touch that brings these Lemon Cream Taco Boats to life is the garnish. While the lemon cream is utterly delectable on its own, a sprinkle of fresh, diced strawberries adds a burst of vibrant color, a hint of natural sweetness, and a wonderful textural contrast. Strawberries are a staple in my house, especially during the summer months, and their juicy sweetness provides the perfect counterpoint to the bright lemon, making each bite even more complex and satisfying. Simply pipe the cream into the cooled taco boats, top with the diced strawberries, and serve immediately for the best experience.
These Lemon Cream Taco Boats are destined to become your go-to dessert this summer. Their unique presentation, combined with their universally loved flavors, ensures they’ll be a hit with everyone who tries them!
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Lemon Cream Taco Boats
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Ingredients
Taco Boats:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter melted
- 12 Old El Paso Mini Soft Tortilla Taco Boats
Lemon Cream Filling:
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1/3 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 3/4 cup heavy cream whipped to soft peaks
- diced strawberries
Instructions
- Preheat the oven to 350ºF (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
- In a large ziplock bag, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Melt the butter and, using a pastry brush, coat the insides and outsides of each mini taco boat. Working with one or two boats at a time, place them in the ziplock bag and shake gently to ensure they are thoroughly coated with the cinnamon sugar mixture. Shake off any excess sugar and arrange the coated boats on the prepared baking sheet.
- Once all the taco boats are coated and arranged, transfer the baking sheet to the preheated oven. Bake for approximately 7 minutes, or until the boats turn golden brown and become delightfully crisp. Carefully remove them from the oven and allow them to cool completely on the baking sheet before filling.
- While the boats are cooling, prepare the lemon cream filling. In a medium mixing bowl, beat the softened cream cheese until it is smooth and fluffy. Add the 1/4 cup sugar and continue to beat for about a minute, ensuring the sugar is fully dissolved. Next, beat in the 1/3 cup heavy cream, lemon zest, and fresh lemon juice until everything is well combined and smooth. If desired, add a few drops of yellow food coloring to enhance the vibrant lemon color. In a separate bowl, whip the remaining 3/4 cup heavy cream to soft peaks. Gently stir about 1/4 of the whipped cream into the lemon cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until just combined. Transfer the luscious lemon cream to a piping bag fitted with a decorative tip, or simply use a ziplock bag with one corner snipped off.
- Once the cinnamon-sugar coated taco boats are completely cool, pipe the creamy lemon mixture into each one. Finish by topping with a generous sprinkle of fresh, diced strawberries. Serve immediately to enjoy their optimal crispness and refreshing flavor.
Recipe Notes:
Having trouble finding the mini taco boats? No problem! You can easily create your own cinnamon-sugar tortilla bowls using regular tortillas, similar to how I did for this Fried Ice Cream recipe. Simply press tortillas into a bowl shape in a muffin tin or over an inverted bowl, brush with butter, sprinkle with cinnamon sugar, and bake until crisp.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.