It’s kind of a funny story how I came up with this recipe. I glanced quickly at the cover of this month’s Cooking Light magazine- the one with all the taco recipes on the front- and saw what I thought were strawberry and chocolate tacos. I thought, “What a great idea!” and then I took a closer look. Turns out it was a photo of beef tips and red pepper tacos. Not even close! My eyes must be going. In any event, I took the inspiration for strawberry tacos and ran with it. These tacos remind me of chocolate and strawberry crepes, but the corn tortilla provides a saltier, crispier contrast than the typical crepe. And it makes them a bit more interesting, I think. These would make a fun party dessert presented in cute, little taco stands. And they are gluten free which means anyone can eat them!
Ingredients: (2 tacos)
2 corn tortillas
1 cup sliced strawberries
1/2 cup mini chocolate chips
2 Tablespoons whipped cream (use pre-made or make your own)
Directions: If you plan to make your own whipped cream, do that first. Use a mixer to whip the cream until it stiffens up. Set aside.
Next, toast the tortillas in a pan. Get the pan nice and hot. Toast one side and flip.
Sprinkle about half the chocolate chips on top. They should start to melt right away. (Be sure the chocolate chips are at room temperature to begin with. Also, you could zap them in the microwave for 5 to 10 seconds to soften them up a bit beforehand.)
Top with 1/2 the strawberries and 1 Tablespoon of whipped cream.
Repeat for the second taco.
A dash of cinnamon or powdered sugar might also be a nice touch.
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