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Sweet Tacos Dessert

  • Prep 60 min
  • Total 1 hr 35 min
  • Ingredients 16
  • Servings 6

Ingredients

6
six inch flour tortillas
4
cups canola oil
3/4
cups sugar, plus 1 teaspoon
2
teaspoons ground cinnamon
2 1/2
cups dark chocolate melting wafers
1/2
cup shredded, sweetened coconut
1/4
teaspoon yellow food coloring
1/2
cup diced strawberries
1/2
cup diced kiwi
1
tablespoon fresh mint, minced
1
tablespoon lemon juice
1
cup diced pineapple
1
mango, sliced into strips
1
large banana, diced
1
cup whipped cream
2
cups dulce de leche ice cream

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Any melted chocolate remaining can be saved for another recipe. Cool completely, cover tightly and store in a cool dry place for a couple of weeks.

Tacos… Not just for dinner anymore! This is a fun dessert loaded with fresh fruits and dulce de leche ice cream, all served in a crispy taco shell dipped in dark chocolate with hints of cinnamon. The flavors of chocolate combined with cinnamon are very common in many desserts throughout Mexico. Enjoy!

Directions

  • 1 With a small bowl and sharp paring knife, cut the tortillas down to 4 inches in size. Preheat the canola oil in a small saucepan to medium heat for 7 minutes. Combine the 3/4 cup sugar and 2 teaspoons of cinnamon.
  • 2 Using metal tongs and a wooden spoon shape the taco shells. With one hand, using the tongs hold the tortilla closed like a taco. With the other hand insert the wooden spoon into the tortilla. Carefully lower into hot oil and fry until light golden brown. Drain onto a plate lined with paper towels. Fry two shells, while they are still warm, dredge through the cinnamon and sugar. Transfer to wax paper. Repeat until all shells are fried.
  • 3 Add the chocolate melts to a 4 cup bowl. Heat in microwave for 30 seconds, stir, and then cook for another 30 seconds, stirring until smooth. Using you two index fingers to hold each end of the taco shell, carefully dip the top opening of the shell into the chocolate, rocking gently back and forth to coat edges of taco shell. Transfer to wax paper in an upside down position to dry.
  • 4 Combine the coconut and food coloring and mix well until it turns a light yellow color. In another bowl, combine the strawberries, kiwi, mint, 1-teaspoon sugar, and lemon juice. Combine the remaining fruits (pineapple, mango and banana) in another bowl. Pipe 1 cup of whip cream into a large storage bag, cut the tip of bag off.
  • 5 To plate, in the taco shell, add the mango mix, small scoop of ice cream, strawberry mix, coconut, then whipped cream across the top.

Tacos… Not just for dinner anymore! This is a fun dessert loaded with fresh fruits and dulce de leche ice cream, all served in a crispy taco shell dipped in dark chocolate with hints of cinnamon. The flavors of chocolate combined with cinnamon are very common in many desserts throughout Mexico. Enjoy!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 14, 2015

Tacos… Not just for dinner anymore! This is a fun dessert loaded with fresh fruits and dulce de leche ice cream, all served in a crispy taco shell dipped in dark chocolate with hints of cinnamon. The flavors of chocolate combined with cinnamon are very common in many desserts throughout Mexico. Enjoy!