Crispy Tacos with Bananas, Nuts, and Caramel (Print version)
Cinnamon-sugar crispy taco shells filled with bananas, whipped cream, toasted nuts, and warm caramel.
# Ingredients:
For the cinnamon shells
01 -
6 small flour tortillas, 6-inch (15 cm)
02 -
3 tablespoons (42 g) unsalted butter, melted
03 -
3 tablespoons (38 g) granulated sugar
04 -
1 teaspoon ground cinnamon
05 -
Pinch of fine salt
For the filling
06 -
3 ripe but firm bananas, sliced into thick coins
07 -
1 cup (240 ml) cold heavy cream
08 -
2 tablespoons powdered sugar
09 -
1/2 teaspoon vanilla extract
10 -
1/2 cup (60 g) chopped pecans or walnuts
11 -
1/2 cup (120 ml) thick caramel sauce, warmed slightly
12 -
Flaky sea salt, for finishing
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Turn a standard muffin tin upside down and set it on a baking sheet.
02 -
Mix the sugar, cinnamon, and fine salt in a small bowl. Brush both sides of each tortilla with melted butter, then sprinkle both sides with the cinnamon sugar.
03 -
Drape each tortilla between the cups of the inverted muffin tin to form a taco shell shape. Bake for 7-9 minutes, until lightly golden and crisp at the edges. Cool on the tin for 10 minutes.
04 -
Place the chopped nuts in a dry skillet over medium heat. Toast for 2-3 minutes, stirring often, until fragrant. Transfer to a plate to cool.
05 -
Beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to assemble.
06 -
Fill each cooled shell with banana slices and whipped cream. Sprinkle with toasted nuts, drizzle with warm caramel, and finish with a tiny pinch of flaky sea salt. Serve right away.
# Good to know:
01 -
Assemble just before serving for the crispiest shells.
02 -
Use ripe but firm bananas so the filling slices cleanly.
03 -
Nutrition is an estimate per dessert taco.