Strawberry Tacos

Ingredients:

6 lbs ripe Driscoll strawberries, rinsed, hulled and sliced in half

6 flour tortillas

2 1/2 cups granulated sugar, divided

2 cups of heavy cream

2 tablespoons cinnamon

canola oil for frying

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Prepare berries and toss in a large bowl with 1 cup sugar; refrigerate for 1 hour

In small bowl, combine 1 cup sugar and the cinnamon; set aside

In large bowl, beat cream until thick then gradually add remaining 1/2 cup sugar by teaspoons while beating and continue to beat until stiff peaks form; refrigerate until ready to use.

Heat 1/4 inch Canola oil in large frying pan on high heat; do not let oil smoke.  When oil is ready, add one tortilla, fry until golden then flip and fold into taco shape.

Continue to fry until outside is golden.  Remove to paper towels and sprinkle inside and out with cinnamon/sugar mixture.

Repeat with other tortillas.

Fill with strawberries and whipped cream