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2 Tbls. Cooking Oil
Heat oil in a skillet. Cook corn tortilla in oil in a skillet for about 1-2 minutes, turn over and cook the other side for about 1-2 minutes (to the degree of softness or hardness you desire). Remove from pan and rest on a paper towel to drain the oil. Sprinkle or dust with a pinch of powdered sugar or cinnamon-sugar. Fold in two and stuff with ice cream. Top with Mango-Papaya salsa, and garnish with a mint leaf.