Berry Shortcake Tostadas

Baked cinnamon-sugar corn tortillas, a lightened up version of whipped cream with plain Greek yogurt and fresh berries make for a winning combo and what has turned out to be one of my favorite Taco Tuesday recipes I’ve made in a long time.

Toot toot.
Toot toot.
Do you hear that? It’s me honking my own horn. If I do say so myself, I’ve knocked this one out of the Taco Tuesday park. Like bases loaded, bottom of the ninth, home run kind of knocked it out of the park. All I really have to say is you might not even realize it yet but you NEED Berry Shortcake Tostadas in your life. Stat.

If I’m being totally honest, I’ve been a bit under inspired in the taco department. We’ve been meeting here on Tuesdays for almost a year and I gotta say, that’s a lot of tacos. Even though my phone is filled with a list of, no joke, at least 50 taco ideas I just haven’t been feeling it to actually follow through with any of them. I’ve got a case of taco burnout.

Don’t worry, Taco Tuesday isn’t going anywhere. The ideas are a plenty and I know myself well enough to know that this indifference will be short-lived and I’ll be back to my Taco jazzed self in no time. I seem to have a pattern of getting really excited about something, falling off the wagon, getting back on the wagon and ultimately finishing through. A trait I owe to my parents. Not the falling off the wagon part but the finishing through part- always, always finish what you start- thanks Mom and Dad.

I’ve had a “dessert” taco in the queue for awhile now. I had this grand idea to bake flour tortillas into dessert bowls but it ended up being a major fail. Instead of the crispy I was going for I ended up with soggy and burnt. Um, no. Ultimately I went tried and true and baked corn tortillas into tostadas after brushing them with melted butter and a heavy dose of cinnamon and sugar. Voile; the perfect base for shortcake.

The whipped cream is my favorite part of these tacos. It’s whipping cream and Greek yogurt whipped together with just a touch of sugar making it creaming, tart and sweet all at the same time. Over the crispy, cinnamon-sugar laden tortilla, it’s truly a winning match. I left the berries alone, letting them shine as they are. I’d just finished photographing when the kids and my babysitter walked into the house yesterday. I was quickly surrounded and my lovely little vultures dug in. Nothing makes me happier than seeing others enjoy my food. It’s why I cook.

For not being all that pumped on Taco Tuesday right now, I’m feeling like a winner right now. I love it when an idea turns out better than expected. Hopefully this will stoke my stoke! Have a great one everyone and happiest of Taco Tuesday to you!

Berry Shortcake Tostadas

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Ingredients

For the tortillas:

• 6 corn tortillas
• 2 tablespoons melted butter
• 3 tablespoons granulated sugar
• 1 heaping teaspoon ground cinnamon

For the whipped cream:

• 8 oz whipped cream
• 1 cup Greek yogurt (I used 0% Fage)
• 3 tablespoons granulated sugar
• Strawberries
• Raspberries
• Blueberries

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Instructions

1. Preheat the oven to 375F degrees.
2. In small bowl mix together 3 tablespoons sugar plus heaping teaspoon of ground cinnamon and mix together.
3. Place corn tortillas on a baking sheet. Brush each one with some melted butter and sprinkle with cinnamon-sugar mixture. Bake in hot oven for 15 minutes until crispy. (Will crisp up as they cool). Remove from oven and let cool completely.
4. While tortillas are cooling make the whipped cream by placing whipping cream, Greek yogurt and 3 tablespoons sugar in a large bowl. Using a hand mixer with the whisk attachment, beat on medium-high until airy and thick. About 5 minutes.
5. To serve, divide the whipped cream mixture among the cooled tortillas and top with fresh berries.