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Hi Bold Bakers!
A great dessert idea to make this summer is Dessert Tacos! Most of all, they are fun to make and you can customize the flavors to your preference. Dress them up any which way you like because the flavor combinations are endless.
I recently made Homemade Ice Cream Cones. They turned out so great and I quickly realized the batter has multiple uses since it is able to be shaped and crisps up well so it is perfect to use to make tacos with. Plus, it works great for edible ice cream bowls.
For these Dessert Tacos there is no need for any special equipment like a waffle maker so I just cook them off on a cast iron or nonstick pan. You might be wondering how do I shape them? I use a very advanced system called “putting a wooden spoon under your heaviest book” (patent pending). You lay your cooked shell on the handle of the spoon and gently fold it over keeping it nice and open so you’ll be able to fit your filling in there. It sounds simple because it is simple, and that was the hardest part of this recipe.
Nutella & Strawberry Dessert Tacos
Nutella and Strawberry is always on my list since it’s a combo that will never go out of style. Its crispy shell and soft fluffy filling makes for goooood eatin!
Bananas Foster Dessert Tacos
This Bananas Foster Taco was my brain child for the simple fact that I want everyone to a least try roasted banana. They are one of life’s simplest pleasures. Even If you don’t make the taco, grill off a banana and have it with vanilla ice cream. If it is not one of the most wonderful things you have ever eaten then I’ll eat my hat.
Probably the one that made dessert tacos famous is a Choco Taco. Since it’s overloaded with flavor and sweetness, this guy is the whole shebang.
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Learn how to make 3 different Dessert Tacos with crispy shells and filled with Nutella & Strawberries, Grilled Bananas & Ice Cream & even a ChocoTaco!
Author: Gemma Stafford
- 2 large egg whites
- ½ cup (4 oz/115g) sugar
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch salt
- ⅔ cup (5 ⅓ oz/150g) all purpose flour, sifted
- 2 tablespoons (1oz/30g) butter, melted
For the Taco Shell: Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
Place a nonstick skillet, cast iron pan or frying pan on low heat.
Scoop 1 generous tablespoons of batter into the skillet over low heat and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 5 inches x 5 inches.
Place skillet over medium heat and cook for 3 to 4 minutes or until base has set. Flip and continue to cook for 1- 2 minutes.
Lift the disc off the griddle and QUICKLY and carefully lay it over the handle of a thick, round wooden spoon. Guide the shell with your hands to make sure the sides of the shell are even. Hold it for a few seconds until it hardens and then leave it there to cool. Use a heavy pan or big book to keep your wooden spoon in place. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Set up the wooden spoon before your start cooking off your tacos.
These taco shells are best eaten the day they are made but If you have any left over carefully store in an airtight container for up to 2 days.
Nutella & Strawberry Taco: Pipe or scoop some Nutella into the taco shell. Lay on some slices of strawberries and pipe on some freshly whipped cream. Enjoy straight away!
Choco Taco: Dip the shell in melted Chocolate and sprinkle on finely chopped, salted peanuts. Scoop some vanilla fudge ice cream into the shell. Drizzle over some extra fudge sauce and some more chopped nuts. Eat straight away or place the filled shell in the freezer to enjoy later.
Roasted Banana & Vanilla Ice Cream Taco: Place a griddle or pan over medium heat. Brush with some butter and lay thick slices a banana on the pan. Let the banana sit here and caramelize for roughly 3 minutes. Do not move, just let them sit and roast.
Flip and cook for another 3 minutes on the other side. You will notice they are soft and have a lovely golden brown color. Remove from the heat.
Scoop some vanilla ice cream into the taco shell, lay over some bananas and drizzle over some salted caramel sauce. Eat straight away or place the filled shell in the freezer to enjoy later.
This Recipe Made By Bold Bakers