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Strawberry Raspberry Nutella Dessert Tacos

Strawberry-Raspberry Nutella Dessert Tacos

Learn how to make this easy dessert recipe for homemade Strawberry Raspberry Nutella Dessert Tacos. Cinnamon Sugar coated flour tortillas are filled with fresh fruit, Nutella, and topped with whipped cream. These dessert tacos are sure to be the hit at your next fiesta!
Course Dessert
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 servings
Calories 1017kcal
Author Katie


  • Stove Top


  • ½ cup white granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup vegetable oil
  • 4 flour tortilla fajita size
  • 1 cup fresh strawberries diced
  • ½ cup fresh raspberries
  • ¼ cup nutella
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar


  • In a large shallow dish mix together the granulated sugar and the cinnamon. Set to the side.
  • In a large skillet heat the canola oil until bubbly and hot (you can test by sprinkling a little tiny bit of sugar into the skillet if it starts to bubble it's ready to fry).
  • Place one tortilla in the skillet cook for 10 seconds then using tongs flip over, and  begin to fold in half. Continue to hold one side of the tortilla with tongs. Then flip to ensure the other side cooks evenly. Remove from the skillet.
  • Dip both sides in the cinnamon sugar and sprinkle cinnamon sugar in the inside of the taco shell. Shake excess cinnamon sugar off and set to the side. Repeat until all the taco shells are cooked.
  • Once the taco shells are cooked, chop 1 cup fresh strawberries and rinse half cup raspberries. Place them off to the side.
  • Before you are about to serve, add heavy cream and powdered sugar to a stand mixer with a whisk attachment and whip until stiff peaks form (about 1 minute). Place in a piping bag or a ziplock baggy and cut a corner tip off to pipe!
  • Add Nutella into a sandwich baggy and cut one side of the corner with scissors. This will allow you to pipe in the Nutella into the bottom of the taco shell. Divide the nutella evenly then add in fruit. Lastly garnish each taco with a generous serving of whipped cream.


  • Make more - You can easily make additional tacos then just 4. Prep double the amount of fruit and make additional taco shells.
  • All Hands On Deck - This recipe moves quickly and if you are entertaining it's best to have a friend or two help you. One on frying taco shells, one on stuffing, and the other on serving.
  • Make Ahead - If you want to simplify the process you can make ahead a few of the components to these dessert tacos.
    • Fruit - Prep fruit ahead of time and store in an airtight container until you are ready to assemble the dessert tacos.
    • Sugar Mixture - Mix cinnamon sugar ahead of time for the tacos.
    • Whipped Cream - Prepare the whipped cream a few hours prior. Place in a container, whip with a whisk if needed prior to placing in a piping bag.
  • Piping Bag & Tip- If you have never piped frosting or whipped cream I'm hear to share with you my easy tricks. Place the whipped cream in a piping bag or a ziplock baggy. Cut a little bit of the tip off to pipe. I used the Wilton Tips Star 2110 to pipe the whipped cream on to the tacos. This just gives it a fancy appearance. Not necessary but if you want your tacos to look just like mine you can use the same tip. All I did was place the tip into a zip lock baggy, cut the corner and push the tip through.


Serving: 0.5c | Calories: 1017kcal | Carbohydrates: 67g | Protein: 5g | Fat: 84g | Saturated Fat: 64g | Cholesterol: 82mg | Sodium: 237mg | Potassium: 254mg | Fiber: 4g | Sugar: 46g | Vitamin A: 890IU | Vitamin C: 26mg | Calcium: 121mg | Iron: 2mg