PB&J Tacos – Round pieces of white bread are layered with peanut butter, raspberry jam, and fresh berries to make for a cute (yet simple!) afternoon snack.
Although I’m sad to see National Ice Cream Month behind us, I am excited to jump into some new recipes – both savory and sweet – this month. During August, I love to spend time on simple recipes that can accommodate the hectic schedules that come with the Back to School rush. First up on my list – these PB&J Tacos!
PB&J can get kind of old if you serve it the same way each time. But it’s such a simple treat that your options for enjoying it are limitless. I mean – just look at these PB&J doughnuts I made a couple years ago! I’ve also seen PB&J “sushi” rolls, PB&J cupcakes, and even PB&J breakfast pastries.
For my newest adaptation, I wanted to make it a little more simple – no homemade dough or baking required. With a toddler running around (and a baby boy growing in my tummy!), I am all about the easy recipes these days.
And so the PB&J Tacos were born! Check them out below!
How are these tacos made
These tacos are incredibly easy to put together. You are using all the same ingredients as a typical PB&J (plus a couple more), but changing them up a little.
The ingredients you’ll need include:
- White sandwich bread
- Peanut butter
- Raspberry jam (or other jam/jelly/preserves of your choosing)
- Fresh strawberries
- Fresh blueberries
First, start by rolling out the white bread to flatten it out. We’re going to fold the bread into a taco so we need it to be thin so it’s more malleable.
Next, the bread is spread with peanut butter and the jam. I don’t spread all the way to the edges because we’re just going to cut out a large circle into the bread to form the round taco shape. Therefore, those edges will just be discarded anyway.
Now, we cut out the bread into large circles using a round cutter or the rim of a large glass. Finally, the bread is folded into a taco and filled with diced strawberries and blueberries.
For serving, I bought these super cute taco holders. They keep the tacos in their classic shape without letting all the filling fall out.
Tips & Tricks
- Make sure to cut the strawberries into small pieces. This will make them easier to stuff into the taco.
- Do not put too much jelly/jam on the bread. When you fold the bread into a taco shape and add the fruit, it will cause the excess jelly to squeeze out and make a horrible mess.
- Don’t make the tacos too far ahead of time. If the bread sits for too long, it will start to get stale.
- 1½ cups fresh strawberries whole
- ½ cup fresh blueberries
- 8 slices white sandwich bread
- ½ cup creamy peanut butter
- 2 tablespoons raspberry jam or preserves
- First, wash and hull strawberries. Dice into small pieces and place in small bowl with washed blueberries. Toss together and set aside.
- Grab one slice of white bread and flatten it out with a rolling pin. Spread with about 1 tablespoon of peanut butter and top with ½ teaspoon of raspberry jam.
- Using a 4 inch round cutter (or rim of a large glass), cut a round out of the prepared slice of bread to remove the crust. Discard crust. Sprinkle on a tablespoon or so of berries. Repeat with remaining slices of bread. Serve immediately to prevent the bread from going stale.