Summer Dessert Tacos
Living in Las Vegas, it can feel like you are in the center of the sun during the summer. Berries are in season and jicama (aka a Mexican turnip) is a light and crisp treat that is full of fiber, vitamin C, folate, potassium, and magnesium. Trader Joe’s sells jicama sticks are great covered with the chile lime seasoning as a snack too. They are usually found together in the berry section.
This dessert is perfect for summer picnics, potlucks, parties, or taco night. For picnics, clean and prep all the fruit together in a sealed container. For potlucks or taco night, clean and prep all the fruit separately so the guests can make their tacos how they want.
Pomegranate seeds are great on these too. Feel free to get creative with what seasonal fruit you fill these with. The jicama wraps are sold all year long, so switch up the seasonal fruit to keep things interesting. Peaches, pears, plums, watermelon, and apples would also go well with the jicama and whipped cream. Next time I want to add a squeeze of lime on top.
The hemp seeds are a great crunch on top. They are packed with essential omega 3 and 6 fatty acids, protein, vitamin E, potassium, magnesium, calcium, iron, and zinc. The pine nuts are choak fill of zinc, protein, iron, fiber, vitamin K, calcium, and magnesium. Walnuts, pecans, almonds, and peanuts would go well on this depending on your preference and what is on hand.
These jicama wraps are also great for savory tacos, but I like to grill the wraps when I do that. If you use a griddle or skillet, you can get some char or burn marks on them. The dessert tacos are best served raw and cold.
I hope you love this nutrient dense, filling but light, fun dessert that is a fan favorite with everyone.
Thanks for reading,
Jessica
Summer Dessert Tacos
Ingredients
- 1 package of Trader Joe’s Jicama wraps (they are usually found with the jicama sticks and berries in the cold (wet) produce
- 16 ounce organic blueberries
- 16 ounce organic strawberries, diced into cubes that match diced cherries
- 6 ounce organic raspberries
- 16 ounce cherries, pitted and diced in quarters (I would normally buy organic, but for this recipe I used regular ones because they were sweeter than the organic ones TJ’s has. I use their veggie wash to clean them well)
- 16 ounce organic grapes (whatever color you have or want)
- 6.5 Trader Joe’s coconut whipped cream (the brand is Sweet Rose, but you can get it at TJ’s. Any vegan whipped cream will work. Feel free to buy two cans if you want extra to pile on or to shoot directly into your mouth)
- 1/3 cup hemp seeds (one teaspoon per taco)
- Optional: Trader Joe’s Chile Lime Seasoning or Trader Joe’s Pumpkin Pie Spice. Pomegranate seeds and pine nuts are also great in these. Get creative with the fruit that goes in these. Lime juice would be great on these too.
Instructions
- Depending on your setup, either clean and prep the fruit separately, (if doing a taco night table setup, it’s fun to keep it separate) or mix them all together for convenience.
- Simply lay out the jicama wraps on a cookie sheet or cutting board.
- If using the chile lime seasoning, sprinkle it all over the jicama wrap before topping with fruit.
- Equally divvy up all the fruit between the wraps until they are comfortably full but can still be picked up. They are about the size of a regular corn tortilla. Sprinkle the fruit with hempseeds and/or pine nuts.
- Shake the coconut whipped cream upside down until you can feel it is loose in the can.
- Top the tacos with whipped cream and mint.
- Optional, sprinkle pumpkin pie spice and chile lime seasoning on top.
- Enjoy! (Serves 4-6)
