Fry the tortillas in the butter until they are crispy. Put the cane sugar over it.
Take two of the bowls, turn them over and put a hot tortilla over each bowl. Then put the second bowl over it and let it cool. As a result, the tortillas retain the shape of a shell.
Cut off the orange lid and bottom, then cut away the peel so that “all white stuff” is removed. Afterwards, cut out the orange fillets between the skins.
Press out the orange’s remains and pour the juice on the orange slices.
Cut the remaining fruits into pieces, add them to the oranges and sprinkle with the cane sugar. Provide the necessary kick with some tequila - for children take some orange juice. Let everything infuse (preferably one hour). Cut the chili into very thin slices.
Put the tortilla shells in deep plates and add the fruit salad. Decorate with the chilis and some mint leaves. Serve immediately.