(Photo and recipe for Lemon Cream Taco Boats from tasteandtellblog.com) It’s been quite some time since we’ve posted a recipe here but with the weather warming up, it’s about time to share a ‘boat’ named snack perfect for the season. This one’s nice and light for those hot days where you just need something refreshing. (Unfortunately, this one probably isn’t a great snack for a day on the actual boat, but it has boat in its name, so we’ll deal with it).
Lemon Cream Taco Boats
- ¼ C granulated sugar
- 1 tsp ground cinnamon
- 2 Tbsp butter, melted
- 12 Old El Paso Mini Soft Tortilla Taco Boats
Lemon Cream Filling:
- 8 oz cream cheese, softened
- ¼ C sugar
- ⅓ C heavy cream
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- ¾ C heavy cream, whipped to soft peaks
- Diced strawberries
- Preheat the oven to 350ºF.
- Combine the ¼ C sugar and 1 tsp ground cinnamon in a large ziplock bag. Using a pastry brush, spread the butter on the insides and outside of each of the taco boats. One at a time, place the boats in the ziplock bag and shake to cover with cinnamon sugar. Shake off excess, and place on a baking sheet.
- Place full baking sheet in preheated oven and bake until golden boats are brown and starting to crisp (about 7 minutes). Remove from the oven and cool completely.
- In a bowl, beat the cream cheese until softened. Add the sugar and beat until it’s dissolved (about a minute). Beat in the ⅓ C heavy cream, lemon zest and lemon juice until combined. Add a few drops of yellow food coloring, if desired. Stir in about ¼ of the whipped cream until combined (this will help to lighten up the mixture) then fold in the remaining cream. Transfer to a piping bag with a decorative tip or a ziptop bag with the corner cut off.
- Pipe the mixture into the cooled cinnamon-sugar coated boats. Top with diced strawberries and serve immediately.