Fresh Berry Tacos

Fresh Berry Tacos

Serves: 3 people
Prep Time: 10 minutes
Cooking Time: 5 minutes
Fresh Berry Tacos


For the Dressing:
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Lemon Juice
  • 1/2 teaspoon Cinnamon
For the Tacos:
  • 6 Flour Tortillas, Soft 6 inch, warmed
  • 3/4 cup Raspberries, Fresh
  • 3/4 cup Blackberries, Fresh
  • 3/4 cup Blueberries, Fresh
  • 1 cup Ricotta Cheese


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What comes to your mind when you hear “Fresh berry tacos?” Do you say, “Oh! I’ve tasted that before?” “I once ate it for dessert at a party… I love that taste,” or is it “I’ve been looking forward to tasting that meal?” You probably might say, “what the heck is fresh berry taco?” Anyways, Fresh berry taco simply means putting berries in a taco (lolz). It can either be served for a quick breakfast or snack.

Even as a dessert too! It’s a versatile recipe that comes with a dollop of ricotta cheese, a pile of sweet, and fresh berries of all kinds… Fresh berry tacos are simply juicy, creamy, healthy, and de“taco”licious. What more do you want than a recipe with a lot of room for flexibility? Okay, you love berry tacos, but you don’t know how to make one. Don’t worry, I’ve got you! Are you ready to have fun (for about 10-30 minutes) in the kitchen?

Let’s go…. I will be taking you through how to prepare your ricotta, then making your taco shells, and finally, how to assemble, dress, and serve them. Ricotta is very easy to prepare, it is as simple as A B C, just pour and whisk together your honey, apple cider vinegar, lemon juice, and cinnamon together. And you’re good. Easy right? Making the taco shells, on the other hand, is also easy but not as the ricottas. You will learn two methods in which you can make your taco shells.

  1. Use the frying pan to fry the cut, round tortillas (of about 4 to 6 inches in diameter). Pour and heat quarter-inch deep of oil in pan. Ensure the oil is hot – but not smoking – before frying the tortillas in batches and in a single layer.
  2. Drain the tortillas on a paper towel and immediately dust with cinnamon sugar. Form the tortillas into a V or taco shape while it is hot and let it cool for about 5 minutes.
  3. The second method, preheating the oven to about 180 degrees Celsius. Create a mold for the tacos by lining the baking tray with baking paper and placing loosely roll lengths of aluminum foil on the tray.
  4. Furthermore, brush both sides of the tortillas with melted unsalted butter and sprinkle a mixture of brown sugar and ground cinnamon over the tortillas.
  5. Drape the tortillas over the mold to make a taco shape and bake for 12 minutes (or until it turns golden and crisp). Here comes the final step, fill the taco shells with ricotta. Slice, divide and top the taco with the berries (strawberries, blackberries, and blueberries).

Note: While frying, make sure your tortillas do not overlap.