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Homemade Choco Tacos

Homemade Choco Tacos
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Homemade Choco Tacos offer a delightful dessert that combines crispy baked flour tortillas with rich melted chocolate lining and creamy vanilla ice cream filling. Perfect for any occasion, their unique texture and customizable nature make them a fun and indulgent treat that you can easily prepare at home.

Ingredients

Scale

Main Ingredients

  • 6 thin flour tortillas
  • 3 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 cup chocolate chips or chopped chocolate bars
  • Vanilla ice cream (as needed for filling)

Optional Toppings

  • Chopped nuts (almonds, pecans, or hazelnuts)
  • Sprinkles
  • Caramel sauce
  • Fresh fruit slices (strawberries, bananas, raspberries)

Instructions

  1. Prepare the Taco Shells: Preheat your oven to 375°F (190°C). Lightly brush each flour tortilla with melted butter on both sides, then sprinkle sugar evenly over each side. Place the tortillas on a baking sheet with edges to prevent sliding. Bake for 8-10 minutes until golden and crisp. While still warm, quickly shape each tortilla over a taco mold or rolling pin to create the taco shell shape. Allow shells to cool completely to hold the shape firmly.
  2. Melt the Chocolate: Melt chocolate chips or chopped chocolate bars either in a microwave-safe bowl in short bursts or over a double boiler until smooth. Stir to remove any lumps for a perfect creamy texture.
  3. Fill the Tacos: Once the taco shells have cooled and hardened, spread or drizzle a layer of melted chocolate on the inside of each shell. Let the chocolate set slightly to form a firm lining. Then add a scoop of vanilla ice cream (or preferred flavor) into each shell.
  4. Add Toppings and Serve: Top each filled taco with additional melted chocolate, chopped nuts, sprinkles, caramel sauce, or fresh fruit as desired. Serve immediately to enjoy the contrast of warm crunchy shells and cold creamy ice cream.

Notes

  • Use tortillas at room temperature for even crisping.
  • Shape tortilla shells immediately after baking while still warm and pliable.
  • Chill melted chocolate before filling to prevent premature ice cream melting.
  • Use a baking sheet with edges to keep tortillas stable while baking.
  • Experiment with different ice cream flavors like mint chocolate chip, coffee, or caramel swirl.
  • Flour tortillas are preferred for pliability but gluten-free thin tortillas can be substituted.
  • Store cooked taco shells separately in an airtight container at room temperature for up to 3 days.
  • Reheat shells in a 350°F (175°C) oven for 3-4 minutes to restore crispiness before filling.
  • Avoid microwaving shells to prevent sogginess.

Nutrition

Keywords: choco tacos, chocolate taco dessert, homemade choco tacos, ice cream tacos, fun desserts

Find it online: https://marybaking.com/homemade-choco-tacos/