Dessert Taco Recipes

MINI DESSERT TACOS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
• Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
• Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
• Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

DESSERT TACOS

Steps:

• Heat oven to 325°F.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Refrigerate 1 hour.
• Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
• Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
• Spoon pudding mixture into taco shells; top with fruit and coconut.

DESSERT TACOS

Steps:

• For the Taco Shell: Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
• Place a nonstick skillet, cast iron pan or frying pan on low heat.
• Scoop 1 generous tablespoons of batter into the skillet over low heat and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 5 inches x 5 inches.
• Place skillet over medium heat and cook for 3 to 4 minutes or until base has set. Flip and continue to cook for 1- 2 minutes.
• Lift the disc off the griddle and QUICKLY and carefully lay it over the handle of a thick, round wooden spoon. Guide the shell with your hands to make sure the sides of the shell are even. Hold it for a few seconds until it hardens and then leave it there to cool. Use a heavy pan or big book to keep your wooden spoon in place. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Set up the wooden spoon before your start cooking off your tacos.
• These taco shells are best eaten the day they are made but If you have any left over carefully store in an airtight container for up to 2 days.
• Nutella & Strawberry Taco: Pipe or scoop some Nutella into the taco shell. Lay on some slices of strawberries and pipe on some freshly whipped cream. Enjoy straight away!
• Choco Taco: Dip the shell in melted Chocolate and sprinkle on finely chopped, salted peanuts. Scoop some vanilla fudge ice cream into the shell. Drizzle over some extra fudge sauce and some more chopped nuts. Eat straight away or place the filled shell in the freezer to enjoy later.
• Roasted Banana & Vanilla Ice Cream Taco: Place a griddle or pan over medium heat. Brush with some butter and lay thick slices a banana on the pan. Let the banana sit here and caramelize for roughly 3 minutes. Do not move, just let them sit and roast.
• Flip and cook for another 3 minutes on the other side. You will notice they are soft and have a lovely golden brown color. Remove from the heat.
• Scoop some vanilla ice cream into the taco shell, lay over some bananas and drizzle over some salted caramel sauce. Eat straight away or place the filled shell in the freezer to enjoy later.

DESSERT TACO BAR

Steps:

• Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches.
• Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet.
• Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp.
• Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.)
• To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings.

NEAPOLITAN DESSERT TACOS

Steps:

• For the pizzelles: Preheat a pizzelle maker according to the manufacturer's instructions.
• Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth.
• Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter.
• For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.
• Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.

FRUITY DESSERT TACOS

Steps:

• Mix 2 teaspoons sugar and cinnamon. In another bowl, toss fruit with remaining sugar and, if desired, jalapeno., Coat both sides of tortillas with cooking spray. In a large skillet, cook tortillas until golden brown, 45-60 seconds per side., Remove from pan and dust immediately with sugar mixture. Top with fruit mixture; fold to serve.

DESSERT TACOS

Steps:

• Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
• Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
• Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.