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Sweet Spiced Peaches and Cream Tacos

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Sweet Spiced Peaches and Cream Tacos
  • Prep 15 min
  • Total 20 min
  • Ingredients 7
  • Servings 2
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Mix up dessert by making sweet tacos filled with roasted peaches and topped with whipped cream. Olé!
Updated Aug 2, 2012

Ingredients

  • 2 ripe peaches
  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 Old El Paso™ white corn taco shells
  • 1/2 cup whipped cream
  • 1/4 cup caramel sauce

Steps

  • 1
    Set oven control to broil. Line cookie sheet with cooking parchment paper or foil.
  • 2
    Cut peaches in half lengthwise; remove pits. Cut each half into 4 equally sized slices, making 16 slices total.
  • 3
    In medium microwavable bowl, microwave butter, brown sugar and red pepper uncovered on High 20 to 30 seconds or until butter is melted. Stir until a paste forms.
  • 4
    Add peach slices to butter paste; toss to coat. Arrange peaches in single layer on cookie sheet. Broil with tops 6 to 8 inches from heat 2 to 3 minutes or until peaches begin to brown. Turn peaches; broil 2 to 3 minutes longer or until lightly browned. Remove peaches and any caramel left on cookie sheet to a bowl; toss to evenly coat. Cool 3 minutes.
  • 5
    Place taco shells on microwavable plate. Fan out in circular pattern, overlapping edges slightly. Microwave uncovered on High about 45 seconds or until warm.
  • 6
    Place 4 peach slices into each taco shell; top with whipped cream and caramel sauce.

Tips from the Pillsbury Kitchens

  • tip 1
    Ground red pepper can be quite spicy. For children or for those who prefer milder foods, eliminate red pepper from recipe.
  • tip 2
    Substitute nectarines, plums, apricots or even firm pears for the peaches.

Nutrition Information

No nutrition information available for this recipe
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