Dessert Taco Recipe
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.
- 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)
|Serving size: 6 servings, 1 taco each|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Unsaturated fat 4 g|
|Carbohydrates 2 g||1%|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 40 mg||13%|
|* 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.|
- 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.
- Combine flour, cinnamon and salt in a small bowl. Whisk together.
- Place egg white, sugar, butter, oil and vanilla in another small bowel. Whisk to combine thoroughly. Mixture should be smooth.
- Add dry ingredients to the wet ingredients. Whisk again until mixture is smooth.
- 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.
- 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.
- Bake only 1 sheet at a time--place in oven and bake until lightly browned--about 7 to 9 minutes.
- 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.
- Return to oven and bake for 1 minute to soften. Remove again from the oven and gently remove the 3 cookies.
- 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.
- When all cookies are complete (this recipe makes 6 cookies or taco shells), store in airtight container for up to 1 week.
- 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.
- 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.
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.
Whisk together in a small bowl the flour and the cinnamon--try different kinds of cinnamon for different flavors.
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.
Mix thoroughly until the liquid ingredients are smooth and well combined.
Add the dry ingredients to the wet ingredients.
Whisk again until smooth--the batter should be rather cinnamon in color!
Scoop up a "scant" tablespoon of the batter. Scant means just a little less than the full amount as shown below.
Pour the batter into circles (3) spread well apart on the jelly roll pan or cookie sheet.
Use the back of a spoon to gently spread the batter into a larger circle---4 to 4-1/2 inches in diameter.
Take a quick measure if needed to be sure that they are the right size circles!
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.
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.
Place cookies back on unlined cookie sheet. Return to oven for 1 minute to soften.
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.
Finished taco cookies ready to be filled!
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.
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.
Add a dollop or so of fresh whipping cream (or substitute Greek yogurt or fruit yogurt), sprinkle with slivered almonds or toasted coconut. Delicious!
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!