Taco Shells Dessert
These dessert taco shells are perfect for filling with ice cream, whipped cream, fresh fruits, or chocolate spreads. They’re a fun twist on a classic taco, ideal for parties, brunches, or a whimsical dessert buffet.
Equipment
- Medium mixing bowl
- Rolling pin optional, for shaping
- Frying pan or deep fryer
- Tongs
- Paper towels
- Small brush for butter application
Ingredients
- 8 small flour tortillas
- 3 tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Neutral oil vegetable or canola
Instructions
- 1. Prepare the Sugar Coating: In a small bowl, mix the sugar and cinnamon. Set aside.
- 2. Heat the Oil: Heat about 2 inches of oil in a frying pan or deep fryer to 350°F (175°C).
- 3. Shape the Tortillas: Using tongs, carefully fold each tortilla into a taco shell shape. Hold the folded shape in the hot oil for 20–30 seconds until it begins to set, then fry the entire shell until crispy, about 1–2 minutes.
- 4. Drain the Shells: Remove the shells from the oil and place them on a plate lined with paper towels to drain excess oil.
- 5. Butter and Coat: While the shells are still warm, brush each one lightly with melted butter and immediately coat it in the cinnamon sugar mixture.
- 6. Cool and Serve: Let the taco shells cool completely. Once cooled, fill them with your favorite dessert fillings like vanilla ice cream, chocolate sauce, sliced strawberries, or whipped cream.
Video
Notes
Nutritional Information (Per Shell)
- Carbohydrates: 18g
- Protein: 2g
- Fat: 8g
Cooking Tips
- Shape Control: Use a wooden spoon handle to help maintain the taco shell shape while frying.
- Air Fryer Option: For a lighter version, brush tortillas with butter, dust with cinnamon sugar, and air fry at 375°F (190°C) for 3–5 minutes.
- Storage: Store fried taco shells in an airtight container for up to 2 days.