Recette Shrimp, Tomatrio Tomato, and Mango Tacos
A fruity, crispy treat to enjoy anytime.
With the vibrant freshness of SAVOURA strawberries and the golden crunch of homemade sweet chips, this recipe is perfect for a snack, a light dessert, or a delicious moment shared with family and friends. 🍓✨
Ingredients
For the strawberry salsa:
- 2 lb SAVOURA strawberries, washed and hulled
- ¼ cup white sugar
- 2 tbsp water
- ⅓ cup unsalted almonds, chopped
- 1 tsp pure vanilla extract
- 1 tsp orange essence (optional)
- 1 lime (zest and juice)
- 1 large sprig of fresh mint, finely chopped
For the sweet chips:
- 4 large or 6 small tortillas
- 1½ cups brown sugar
- 1 cup melted coconut butter
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp four-spice blend (optional)
Preparation
- Bring ½ lb of SAVOURA strawberries, water, and white sugar to a boil over medium heat in a saucepan. Cook until the strawberries break down into a purée texture. Lightly mash with a masher, then refrigerate to cool.
- Dice the remaining strawberries into small cubes. Add the chopped almonds, vanilla extract, lime zest and juice, orange essence (if using), and chopped mint. Stir in the cooled strawberry purée. Mix well and chill while preparing the sweet chips.
- Preheat the oven to 300°F (150°C). Cut the tortillas into small triangles. Combine the brown sugar, cinnamon, nutmeg, and four-spice blend in a bowl. Brush each tortilla triangle with melted coconut butter on both sides, then lightly coat with the spice mix. Shake off any excess.
- Arrange on a parchment-lined baking sheet and bake for 8 to 10 minutes, until crispy and golden. Let cool slightly.
- Serve the crispy, sweet chips with the chilled strawberry salsa.
