mini churro taco boats

Mini Churro Stand ‘N’ Stuff™ Tacos

Try this spin on the classic cinnamon-and-sugar sprinkled Mexican pastry! Quick to assemble for a weeknight sweet, and pretty enough to serve for a fancy party. Warm gooey bananas wrapped in soft flour tortillas with sweet cinnamon spices and melted chunks of rich chilli chocolate. A real mexican chimichanga-shaped treat.
  • Total Time 25 Minutes
  • Spice Level Extra Mild
  • Servings 5
  • Ingredients 10



  1. Heat oven to 205°C (Gas Mark 6).
  2. Lightly brush melted butter on each entire tortilla to coat.
  3. In small bowl, mix 1 1/2 tbsp of the sugar with the cinnamon. Sprinkle inside and outside the tortillas.
  4. Place the tortillas on a baking dish. Bake 6 to 9 minutes or until browned on edges and firm to the touch. They will crisp as cooled. Remove to cooling rack to cool 10 minutes. 
  5. Meanwhile, in small bowl, mix: strawberries, peaches and blueberries and stir in remaining 1/2 tbsp sugar. Let stand 5 minutes, stirring occasionally.
  6. In another small bowl, mix Greek yogurt and honey.
  7. Divide yogurt between tortillas and top with fruit mixture. Garnish with mint sprigs. Serve immediately, or refrigerate until serving. Enjoy!