Dessert Taco Recipe

Dessert tacos are so easy to make and a delicious end to any meal.
Dessert tacos are so easy to make and a delicious end to any meal. | Source

Making Dessert Tacos


I came across a great recipe for dessert tacos at eatingwell.com recently and decided to try it out. I also tried it with different fruits and products and made another variation to test that out for time. (See my Youtube video)

Dessert tacos in this author's opinion should be on the smaller size and although a dessert, not too heavy on the sweet side.

This would make a fantastic finale this year for either a Christmas Eve dinner or a New Year's Eve dinner after a taco bar dinner. It would be a great way to end a Mexican dinner with all the trimmings with dessert tacos.

Are dessert tacos hard to make?

Surprisingly, even though I tried the make-them-from-scratch cookies (taco shells), they were very easy to make. Keep in mind though that the recipe only makes 6 shells. So if you're doing this recipe for a crowd, you'll want to prepare accordingly.

The cookies are simple to make once you get the rhythm going but you can only put 3 in the oven at one time. So if you make multiple batches, multiply your time accordingly.

The great news is that the cookies/shells store for a week in a tightly covered container so this is a definite star recipe for the do-ahead meal planner.

5 stars from 1 rating of dessert taco recipe

Ingredients

  • 3 tablespoons unbleached flour
  • 1/4 teaspoon ground cinnamon, (try Ceylon or Mexican)
  • pinch salt
  • 1 large egg white (= 1/4 cup)
  • 1/4 cup sugar
  • 1-1/2 teaspoons butter, melted
  • 1-1/2 teaspoons canola oil
  • 1/4 teaspoon vanilla extract, (try Mexican)
  • slivered seasonal fruit bananas, strawberries, peaches, pineapple, (firm, unbruised)
  • dash orange liqueur or tequila, (optional)
  • toasted unsweetened coconut flakes
  • mint leaves or chiffonade, (optional)
  • few squeezes fresh lemon, lime or orange juice, (optional--if fruit will sit for any length of time)
  • 1/4 cup slivered almonds or other nut, (optional)
  • fresh whipped cream, (optional)
Nutrition Facts
Serving size: 6 servings, 1 taco each
Calories 190
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 1 g5%
Unsaturated fat 4 g
Carbohydrates 2 g1%
Fiber 2 g8%
Protein 2 g4%
Cholesterol 40 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Instructions

  1. For cookie tortillas: Preheat oven to 325 degrees. Coat 2 cookie sheets or jelly roll pans with vegetable spray. Cover trays with parchment paper. Spray again with cooking spray.
  2. Combine flour, cinnamon and salt in a small bowl. Whisk together.
  3. Place egg white, sugar, butter, oil and vanilla in another small bowel. Whisk to combine thoroughly. Mixture should be smooth.
  4. Add dry ingredients to the wet ingredients. Whisk again until mixture is smooth.
  5. Drop the cookie batter by scant tablespoonful onto the prepared parchment paper lined baking sheets leaving plenty of room between cookies. Only put 3 cookies per sheet to allow room for spread.
  6. Flatten out the dropped cookie batter with the back of a spoon or a flat spatula until the rounds are 4 to 4-1/2 inches in diameter.
  7. Bake only 1 sheet at a time--place in oven and bake until lightly browned--about 7 to 9 minutes.
  8. Remove parchment paper and cookies from the baking sheet and place directly counter (place on cutting board for easier cleanup). Using a metal flat spatula, carefully remove cookies from parchment paper and place back on unlined cookie sheet.
  9. Return to oven and bake for 1 minute to soften. Remove again from the oven and gently remove the 3 cookies.
  10. Drape each cookie over wooden spoon handle to create taco shape. (See pictures below) Allow to completely cool and dry. Repeat with next pan of batter.
  11. When all cookies are complete (this recipe makes 6 cookies or taco shells), store in airtight container for up to 1 week.
  12. When time to serve the dessert tacos, prepare fruit salad, using ingredients as desired. Use any type of fruit desired and add or leave out liqueuer or juice as you prefer.
  13. Assemble dessert tacos just like regular tacos--spoon in the fruit, sprinkle with slivered nuts, top with a dollop of whipped cream and sprinkle on some toasted coconut flakes.

Cook Time

Prep time: 45 min
Cook time: 10 min
Ready in: 55 min
Yields: 6 taco cookie shells

Step by Step Instructions for Dessert Tacos

Spray a cookie sheet or jelly roll pan with vegetable cooking spray. Cover with parchment paper and spray again--or use walnut oil sparingly to brush on the parchment paper for a wonderfully nutty flavor.

Spraying the pan twice with vegetable spray assures the cookies won't stick.
Spraying the pan twice with vegetable spray assures the cookies won't stick.

Whisk together in a small bowl the flour and the cinnamon--try different kinds of cinnamon for different flavors.

Dry ingredients should be thoroughly combined.  Cinnamon adds a delicious flavor.
Dry ingredients should be thoroughly combined. Cinnamon adds a delicious flavor.

Mix together in a small bowl the egg white, sugar, butter, canola oil and the vanilla extract. Again, try different vanillas like Mexican vanilla for unique tastes.

Mexican vanilla can be used which gives a distinctive and delicious flavor.
Mexican vanilla can be used which gives a distinctive and delicious flavor.

Mix thoroughly until the liquid ingredients are smooth and well combined.

Make sure to whisk well to dissolve the sugar.
Make sure to whisk well to dissolve the sugar.

Add the dry ingredients to the wet ingredients.

Be sure and mix well when adding the dry ingredients.
Be sure and mix well when adding the dry ingredients.

Whisk again until smooth--the batter should be rather cinnamon in color!

Final batter should be nice and smooth--cinnamon in color.
Final batter should be nice and smooth--cinnamon in color.

Scoop up a "scant" tablespoon of the batter. Scant means just a little less than the full amount as shown below.

Scant tablespoon means just a little less than a full tablespoon!
Scant tablespoon means just a little less than a full tablespoon!

Pour the batter into circles (3) spread well apart on the jelly roll pan or cookie sheet.

Try for a nice rounded circle.
Try for a nice rounded circle.

Use the back of a spoon to gently spread the batter into a larger circle---4 to 4-1/2 inches in diameter.

Flat spatulas also work well to spread the cookie dough to a bigger circle.
Flat spatulas also work well to spread the cookie dough to a bigger circle.

Take a quick measure if needed to be sure that they are the right size circles!

Cookies should measure 4 to 4-1/2 inches in diameter.
Cookies should measure 4 to 4-1/2 inches in diameter.

Place wooden spoons over shallow containers or bowls--or use a dowell or a clean broom handle. These will serve as "drying racks" for the cookies and will make the indent in them pronounced.

Place wooden spoons over shallow containers to hang cookies from.
Place wooden spoons over shallow containers to hang cookies from.

Bake for 7-9 minutes (mine went the full 9). Remove the parchment from the cookie tin and lay directly on the counter or on a cutting board. Gently remove each cookie with a metal flat spatula taking care not to deform the cookies.

Lift parchment paper off pan and then lift cookie off parchment with metal flat spatula.
Lift parchment paper off pan and then lift cookie off parchment with metal flat spatula.

Place cookies back on unlined cookie sheet. Return to oven for 1 minute to soften.

Place cookies back on pan and bake for 1 minute.
Place cookies back on pan and bake for 1 minute.

Drape cookies gently over the wooden spoon handles and allow to dry/cool completely. When done, store in a plastic container that is airtight. These will keep this way for up to 1 week.

Remove carefully and drape over wooden spoon handles to set shape.
Remove carefully and drape over wooden spoon handles to set shape.

Finished taco cookies ready to be filled!

Allow to dry.  Can be stored for up to a week in sealed plastic containers.
Allow to dry. Can be stored for up to a week in sealed plastic containers.

Chop up seasonal fruit--make sure it is well drained if juicy type of fruit. Actually slivers of fruit seemed to work better than chunks for this particular recipe.

Chop seasonal fruit--sprinkle with lemon if they tend to brown quickly.
Chop seasonal fruit--sprinkle with lemon if they tend to brown quickly.

Have some toasted coconut on hand for the garnish. I had some from my previous dessert which was homemade coconut pudding. It pays to have some toasted on hand for different recipes.

Use toasted fresh unsweetened coconut as a garnish for the tops when assembled.
Use toasted fresh unsweetened coconut as a garnish for the tops when assembled.

Add a dollop or so of fresh whipping cream (or substitute Greek yogurt or fruit yogurt), sprinkle with slivered almonds or toasted coconut. Delicious!

Top with dollops of fresh whipped cream, sprinkle with toasted coconut.
Top with dollops of fresh whipped cream, sprinkle with toasted coconut.

More Dessert Taco Ideas


If you don't want to take the time to make the cookie taco shells, just use regular taco shells. See the video below on how to make smaller shells--but you can make the dessert tacos as big or as little as you want.

In the video, this author used a healthier (part whole wheat) taco shell and then cut out circles and baked them. I also baked the leftover pieces of the tortilla to use as a snack.

I prepared a sugar and cinnamon mixture to dip the tortilla circles in after I sprayed them with cooking spray. You can also brush on a tiny bit of walnut oil and sprinkle with cinnamon and a tiny bit of sugar--or skip the sugar entirely.

These took about 15 minutes to bake because the tortillas were denser shells but they were delicious!

Other options when making tacos for dessert:

  • Use appetizer sized round taco shells--available in many specialty Hispanic stores
  • Use flour or other thin tortilla shells that are more pliable and crisp easier
  • Remember you can have a hard shell or a semi-soft dessert taco shell--they all taste just as good
  • Use canned or frozen fruits when fresh isn't available--just be sure and drain well
  • Substitute Greek yogurt or fruit yogurt for the whipping cream
  • Sprinkle with nuts of any kind for added protein and crunch
  • Adding cilantro or jalapeno peppers gives the fruit dessert a "kick" and a decidedly Mexican flare
  • Come up with your favorite fruit options and combinations of spices, flavorings, etc.
  • Use other cookie bases like scottchies or florentines--just remember to bend them into shape quickly after removed from the oven. The wooden spoon works great for this
  • Make these breakfast "dessert" tacos by using whole wheat or grain tortilla shells, omitting any sugar and whipped cream and using only fresh fruit with fruit yogurt and nuts

No matter how you prepare these neat little desserts, they're sure to be a winner--and they are delicious!

YouTube Video Using Tortilla Shells For Dessert Tacos

More by this Author


Comments 13 comments

akirchner profile image

akirchner 4 years ago from Central Oregon Author

That's not a bad thing, Mishee~


mishee18 profile image

mishee18 4 years ago from Philippines

5 stars for it. Thanks for sharing. :) This makes me craving for tacos


Crewman6 profile image

Crewman6 4 years ago

Nothing wrong with making words up, or new uses for them. That's probably where most of them come from anyway.

"Spare time"- hehe - she said "Spare time"... I'll be laughing the rest of the evening!


akirchner profile image

akirchner 4 years ago from Central Oregon Author

If I had more time, I'd make my own tortilla shells--I had a press but gave it to my son who cooks everything---but indeed you can---I may start doing it one of these days in my "spare" time---and yes, indeed, scant and measurements like "smidge" and "schmear" are also very important culinary terms--in case you're in Audrey's kitchen. My daughter who actually WENT to culinary school asks me where I got the smidge and schmear---I made them up of course!


Crewman6 profile image

Crewman6 4 years ago

This is a cool idea. I never knew people could just MAKE their own shells... I dunno what I thought, maybe they grew on a farm somewhere? But it sounds delicious, especially the toasted coconut. Love that!

(By the way, I knew what 'scant' meant, but didnt' realize it had a culinary use. Learned 2 things today!)


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Thanks, Virginia - I know the fried tortillas with cinnamon and sugar are fabulous! I just can't/shouldn't eat that kind of thing these days so I like these because they aren't fried....even the oven baked variation that I did is using vegetable or cooking spray instead of frying---to get the cinnamon and sugar to stick. I think though there are a bunch of ways we could do this and still have our "cake" and eat it too!! Thanks for stopping in.


VirginiaLynne profile image

VirginiaLynne 4 years ago from United States

Great idea--looks to me like the recipe for the cookies is similar to fortune cookies. Here in Texas they make desserts by taking regular tortillas and frying them and putting on cinnamon sugar. I think that you could probably do something similar to make the tacos too, but these cookies look fantastic. I love the way your Hub shows the photos step by step. It makes it easy to see how to make these. Voted up and pinned!


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Gail - thanks for stopping by - Eros is one of my favorite artists and it just seemed to fit my "mood." I had no idea about dessert tacos either but now I'm thinking they are a light fruit dessert for any time of year and definitely a conversation starter~ Glad you liked and thanks for stopping in again~~

Special K - thanks for stopping by and I guarantee---you'll be hooked~


Specialk3749 profile image

Specialk3749 4 years ago from Michigan

Very interesting!!! This sounds so delicious. I am going to plan on doing a Mexican themed meal just so that I can try these. Thanks so much for the recipe!


Happyboomernurse profile image

Happyboomernurse 4 years ago from South Carolina

Never knew tacos could be served as dessert but it looks sooooo delicious in that first photo that after reading the rest of the hub and watching the video I had to give this recipe 5 stars!

Loved the music background that you added to the video you made.

Voted up, useful, awesome, beautiful and interesting.

Also shared.


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Rebecca - even though this was the most complicated way to make them...see the shortcuts - you can take any "complicated" recipe and cut corners...I kinda just always have to go to the most made from scratch~

Donnah - indeed - the more kids cook, the more they carry over all the time~ Wishing you well---they were truly delicious - I made them from ultra scratch the first time just to see how I could get down to basics but I can see hundreds of shortcuts~~~ I do believe though that folks should think a lot about the stuff that goes into the shortcuts and that's why I try and go for the bottom and work up from there.


rebeccamealey profile image

rebeccamealey 4 years ago from Northeastern Georgia, USA

These dessert tacos look time consuming but well worth the effort! How delicious they sound! They sort of remind me of thin, delicious crepes. One can't go wrong with a great food idea like this!


donnah75 profile image

donnah75 4 years ago from Upstate New York

What a fun dessert idea! My HS students would love this idea. This might be on the menu for a late night rehearsal in the future. Although I am not directing/advising this year, I thought I would bring them dessert one night, and this might be the winner. Thanks! Voted up and sharing.

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