Sweet Spiced Peaches and Cream Tacos

  • Prep 15 min
  • Total 20 min
  • Ingredients 7
  • Servings 2


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


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  • 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.



Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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