Strawberry Choco Tacos

Kristin | April 21, 2017

Do you guys remember these?! I used to love eating choco tacos as a kid! With Cinco de Mayo coming up, I wanted to celebrate with something fun and I thought, what better than strawberry choco tacos? These will be the perfect dessert after a ton of delicious Mexican food. I'm planning on serving them at a "build your own taco" bar, with different ice cream flavors, berries and sprinkles to amp up the color and fun factor! This recipe is really easy to make, too - even the homemade taco shells!

I'd love to hear what you think in the comment section below! Happy Cinco de Mayo!

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Ingredients:

For Taco Batter:

2 whole eggs

2 egg whites

⅓ cup brown sugar

1 tsp kosher salt

1 tsp vanilla

1 cup flour

5 T whole milk

For Filling:

1 pint strawberry ice cream

6 large strawberries, small diced

For Topping:

2 ½ cup dark chocolate baking chips (sweetened)

½ cup whole milk

sprinkles (optional)

**Will need 1 book, and make room in your freezer for a small sheet tray (big enough to fit 12 small taco shells) and line with parchment paper.

Instructions:

In a medium mixing bowl, mix 1 pint strawberry ice cream with diced strawberries, return to freezer.

In a medium mixing bowl, whisk together eggs, brown sugar, salt, vanilla, and milk until light and airy.  Whisk in flour until well incorporated.

Heat a nonstick skillet over medium heat, and once hot, add 1 T batter to middle of the pan and IMMEDIATELY spread it out with the back of the measuring spoon so that it is thin as possible (think as thin as a crepe).

Cook for 25 seconds, flip, and cook the other side for 25 seconds more.

Immediately remove from pan and drape over the spine of a book to form the taco shape.  Use your hands to gently press the sides against the book and shape it more until it is completely cooled.  Once cool to the touch, put in freezer right away.  Repeat with the rest of the batter.

Freeze taco shells until hardened. Once hard, remove taco shells and fill with strawberry ice cream filling. Return to the freezer and freeze for at least 1 hour.

In a medium bowl (not metal), microwave chocolate chips and milk in 30 second intervals until completely melted.  Mixing each time.

Remove tacos in batches and stand them up on a piece of parchment paper. Drizzle lots chocolate over top and return to the freezer.

Let freeze until chocolate has hardened and then eat them up!

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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