This one is easy and simple to make and also a fun recipe to make with the kids! Enjoy!  


  • 40g butter, melted 
  • 1/3 cup caster sugar 
  • ½ tsp ground cinnamon 
  • 250g fresh strawberries, hulled, finely chopped 
  • 4 flour tortillas 
  • 230g tub Philadelphia Classic Icing 
  • 2 tbsp shredded coconut, toasted 


Step 1: Preheat oven to 180C/160C fan forced. Use a round 8cm-diameter pastry cutter to cut 3-4 discs from each tortilla (see tip). Sift the sugar and cinnamon onto a plate. 

Step 2: Brush both sides of 6 tortilla discs with the butter. Dip into the sugar mixture. Turn to coat. Place upright between holes of an upturned muffin pan. Bake for 8 minutes or until golden. Set aside for 3 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining butter, discs and sugar mixture to make 12 taco shells.  

Step 3: Spoon the icing into a sealable plastic bag and snip off 1 corner, 1cm from end. Pipe the icing into each taco shell. Top with strawberry and sprinkle with the coconut to serve. 

*Recipe and photo credit – Taste website –