Strawberry tacos with vegan vanilla filling

Total: 1 hr 40 min. | Active: 40 min.
vegan, lactose-free

Sweet tacos? I tried this combination in the summer for the first time and immediately fell in love with it. With the help of coconut oil and sugar, the otherwise bland wheat tortillas are transformed into these sweet tacos. Fill them with a delicious vegan vanilla cream and scatter some seasonal berries over the top, and you have a quick summer dessert! Extra tip: Melt dark chocolate and drizzle it over the strawberries.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Tacos
6  mini-tortillas
2 tsp coconut oil
2 tbsp ground cane sugar
Vanilla filling
3 dl soya drink vanilla-flavoured
60 g Maizena cornflour
20 g sugar
1 tsp vanilla paste
1 ½ dl plant-based cream (whippable)
½ tsp whipped cream stabilizer
To serve
250 g strawberries, cut into pieces
2 sprig peppermint, leaves torn off

How it's done

Tacos

In a non-stick frying pan, fry the tortillas one after the other in a little oil and sugar for approx. 2 mins. on each side. Fold the hot tortillas and place between two glasses to create the characteristic taco U shape. Leave the tortillas to cool like this.

Vanilla filling

Whisk the soya milk, cornflour, sugar and vanilla paste in a pan. Bring to the boil over a medium heat, stirring constantly. Simmer for approx. 3 mins. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then cover and chill for approx. 1 hr. Beat the cream and stabilizer until stiff, stir the custard until smooth, carefully fold in the whipped cream.

To serve

Fill the tacos with the vanilla filling and strawberries, garnish with mint.

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