I know, I know, it’s not really a taco. It’s more like a skinny little burrito. But we’ve always called them dessert tacos, so that’s the name of this recipe.
Here’s how this one got started. For many years, we would often have the boys’ soccer teammates or school friends for sleepovers. You cook a child friendly meal and send them to the game room to go play their video games or whatever. Inevitably, about an hour or two after dinner, the gaggle would find their way down to the kitchen to start opening cabinets or to rummage in the pantry. They were looking for sweets. And I don’t keep sweets in the house. What to do?
c Surely a tasty sweet could arise from those humble beginnings. But it needed to be easy and quick because those sugar-craving savages were in a hurry. And the dessert taco was born!
I made today’s recipe with a white flesh nectarine. But I have made this recipe with apple, mango, peach, plum, raspberries. You name it. Never had a single one I did not like. Then again, what’s not to like, right?
Why the sour cream, you may ask? Why not whipped cream? Because…it’s a taco! No, actually I stumbled into making a sweet vanilla sauce out of sour cream and it became a staple. It is the fastest vanilla sauce to whip up ever. And once you have the hang of it, you can make whatever quantity you need on the spot, tout de suite.
I sometimes chop up fruit for one of the guys, put it in a bowl, and pour a little of the sour cream vanilla sauce on it and stir it up. Amazing! Take it and spread it on top of a pumpkin pie in a 1/4 inch layer in the last 10 minutes of baking and you will dance a happy dance when you cut yourself a slice of that pie. It’s a yummy sauce.
Why agave? Because it works in this recipe and I avoid sugar whenever I can. Now, I’m not delusional. Just because it is not granulated sugar does not mean it is not processed, nor does it mean it is calorie free. But the glycemic index is better, so I stick with it. I’ve used honey for this before, but honey is a big, bold flavor. And sometimes, it just takes over the fruit. Agave is more discreet and plays better with the fruit.
I’m assuming you have one of these. It’s really handy to keep your tortillas warm after you toast them up. Don’t have a tortilla warmer? No biggie. Cut off enough tin foil and fold it into an envelope that’s big enough to hold the tortillas laying flat with a flap closing . I’ve used that in a pinch a lot.
If you are making this, it is your dessert, and you can make it anyway you like. But I would recommend not using ready-to-eat tortillas. I hardly ever buy them any more. They are so thick and doughy it is like eating a pita instead of a tortilla. For this recipe you want thin and flaky. I keep these in the freezer and move them to the deli drawer in the fridge whenever a bag runs out. I get them at Costco.
Now, if I was making a quesadilla, I would crisp this little baby up really golden. But you want to be able to roll it, so just cook it through without over crisping. Then move them to the tortilla warmer until you have finished with the other ingredients and are ready to assemble.
Chop up your fruit. It’s ok to leave the skin on unless you don’t like the skin. But so much of the nutrients come from the skin that I always leave it on. Don’t chop it too small or the fruit will fall apart in the cooking process. But if you cut huge chunks, they will take longer to cook and may not release as much juice. The juice contributes to the bit of sauce that helps make the dish.
Melt 1-2 tablespoons of butter, add your fruit to the same skillet you used to warm your tortillas, sprinkle lightly with ground cinnamon, and drizzle with agave nectar. Medium flame.
How much agave nectar for the filling? I don’t know…depends on the fruit you are using and how sweet it is already. Treat the agave nectar like salt. Add it in bits, stir and taste. Need more, then add more. The key is to start small. Of course, you can use sugar. You’ll need more than the agave nectar, but the same principle applies. Start small, stir, taste, add more if needed.
While your fruit is turning to buttery lusciousness, make your sauce. Sour cream, vanilla extract, agave nectar. Whisk. Refrigerate. Done. Now isn’t that simple?
How much agave nectar for the vanilla sauce? I don’t know…dependents on how sweet your tooth is or how you like your vanilla sauce. I used 1 tablespoon to 1/2 cup of sour cream. But I don’t like my desserts too sweet. If you want it sweeter, go for it!
When the fruit is tender and juicy, you are ready to assemble these bad boys. Looks like it’s go time.
You don’t have to put sauce inside. But I always like to. Something I didn’t do this time but makes for an even prettier presentation is to reserve some of the cooked filling to serve on the vanilla sauce topping at the end.
Roll this baby up, top it with sauce, and you have this:
See what I mean now about topping it with some of the fruit filling? It would have been prettier, don’t you agree?
But pretty is as pretty does, and this one was pretty delicious just the way it was!
- 1 large chopped nectarine
- 2 raw tortillas
- 1/2 cup sour cream
- 1-2 tablespoons butter
- Ground cinnamon
- Agave nectar
- 1 teaspoon vanilla extract
- Lightly cook the two tortillas in a skillet, leaving them soft enough to wrap without cracking. Place in tortilla warmer.
- Chop the nectarine and cook in the same skillet used for the tortillas. Sprinkle lightly with ground cinnamon and drizzle agave nectar to taste. Cook until fruit is tender and caramelized.
- While fruit is cooking, mix the sour cream, the vanilla extract and agave nectar (to taste). Whisk together until well incorporated. Taste and sweeten again, if necessary.
- Refrigerate the vanilla sauce until it is time to plate and serve.
- Place half of the fruit mixture down the center of each tortilla in the serving plate.
- Add some vanilla sauce.
- Roll the tortilla around the filling.
- Top with vanilla sauce and any remaining fruit filling.