These 3 Dessert Tacos are a playful twist on a classic, blending crunchy, creamy, and sweet in every bite. With just 25 minutes from start to finish, they’re perfect for satisfying your sweet tooth without spending hours in the kitchen.
Think warm, golden tortillas cradling velvety fillings, topped with a drizzle of rich chocolate and a sprinkle of vibrant fruit. The contrast of textures and flavors—crunchy, smooth, tangy, and sweet—creates a dessert that’s as fun to eat as it is delicious. Whether for a quick treat or a creative dessert centerpiece, these tacos are sure to impress.
Ingredients for 3 Dessert Tacos
- For the Taco Shell:
- 2 large egg whites
- ½ cup (4 oz/115g) sugar
- 3 tablespoons whole milk (or substitute with almond milk for a dairy-free option)
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅔ cup (5 ⅓ oz/150g) all-purpose flour, sifted
- 2 tablespoons (1 oz/30g) butter, melted (or use coconut oil for a vegan alternative)
- For the Fillings:
- Nutella, strawberries, and whipped cream (for Nutella & Strawberry Taco)
- Melted chocolate, salted peanuts, vanilla fudge ice cream, and fudge sauce (for Choco Taco)
- Butter, bananas, vanilla ice cream, and salted caramel sauce (for Roasted Banana & Vanilla Ice Cream Taco)
Step-by-Step Instructions
- Prepare the Taco Shell Batter: In a mixing bowl, whisk together egg whites, sugar, milk, vanilla, and salt. Stir in the sifted flour and melted butter until the batter is smooth.
- Cook the Shells: Heat a nonstick skillet or frying pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread it into a thin, even layer (about 5 inches x 5 inches). Move quickly to shape it into a round disc. Increase the heat to medium and cook for 3-4 minutes until the base sets. Flip and cook for another 1-2 minutes.
- Shape the Shells: Immediately lift the cooked disc and carefully drape it over the handle of a thick, round wooden spoon. Use your hands to guide the sides into an even taco shape. Hold for a few seconds until it hardens, then let it cool. (Pro tip: Set up the wooden spoon before cooking to save time.)
- Store or Use: These shells are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Assemble the Tacos:
- Nutella & Strawberry Taco: Pipe or scoop Nutella into the shell, add strawberry slices, and top with whipped cream. Enjoy immediately.
- Choco Taco: Dip the shell in melted chocolate, sprinkle with chopped peanuts, and fill with vanilla fudge ice cream. Drizzle with fudge sauce and more nuts. Eat right away or freeze for later.
- Roasted Banana & Vanilla Ice Cream Taco: Heat a pan over medium heat, brush with butter, and caramelize banana slices for 3 minutes per side. Fill the shell with vanilla ice cream, add bananas, and drizzle with salted caramel sauce. Enjoy immediately or freeze.
Creative Topping Ideas for Your Dessert Tacos
Take your dessert tacos to the next level with these fun and flavorful toppings! For a fruity twist, try adding fresh blueberries, raspberries, or mango slices. If you’re a chocolate lover, drizzle with melted white chocolate or sprinkle with mini chocolate chips. For a crunchy texture, add crushed graham crackers or toasted coconut flakes. Feeling indulgent? A dollop of marshmallow fluff or a sprinkle of crushed cookies can make your tacos extra special.
How to Store and Enjoy Later
While these dessert tacos are best enjoyed fresh, you can store unfilled taco shells in an airtight container for up to 2 days. To keep them crisp, place a piece of parchment paper between each shell. For filled tacos, especially those with ice cream, wrap them individually in plastic wrap and freeze for up to 1 week. Let them sit at room temperature for a few minutes before eating for the best texture.
Time-Saving Tips for Busy Bakers
Short on time? Prep your taco shells in advance and store them as mentioned above. For the fillings, use pre-sliced strawberries or store-bought whipped cream to save a few minutes. If you’re making the Choco Taco, keep a jar of pre-melted chocolate or fudge sauce on hand for quick assembly. These small shortcuts can make this recipe even more approachable on a busy day.
Essential Equipment for Perfect Taco Shells
To achieve the ideal taco shell shape, a thick, round wooden spoon is key. Make sure it’s sturdy enough to hold the shell’s weight. A nonstick skillet or cast iron pan works best for even cooking, and a silicone spatula will help you flip the shells without tearing. Have a heavy pan or book ready to keep the wooden spoon steady while the shells cool and set.
Recipe Variations to Try
Experiment with different flavors by swapping out the fillings! For a tropical vibe, use coconut ice cream and toasted pineapple slices. If you’re a fan of peanut butter, spread a layer inside the shell before adding ice cream and chocolate drizzle. For a seasonal twist, try pumpkin spice ice cream with a sprinkle of cinnamon sugar. The possibilities are endless—get creative and make it your own!
3 Dessert Tacos
Ingredients
For the Taco Shell
- 2 large egg whites
- ½ cup sugar (4 oz/115g)
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch salt
- ⅔ cup all purpose flour (5 ⅓ oz/150g), sifted
- 2 tablespoons butter (1oz/30g), melted
Instructions
- 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.
