Mucho Choco Tacos

Name: Mucho Choco Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters sliced bananas; 680 grams package chocolate-flavored candy coating (almond bark); 177 milliliters hot fudge ice cream topping; 1 teaspoons ground cinnamon; 8 mint leaves, if desired; 473 milliliters sliced fresh strawberries; 8 Old El Stand N taco shells (from 4.7-oz box); 1 teaspoons vanilla; 473 milliliters whipped cream topping from aerosol can

Mucho Choco Tacos might be just the Mexican recipe you are searching for. This gluten free recipe serves 8. One portion of this dish contains roughly 3g of protein, 33g of fat, and Head to the store and pick up ground cinnamon, strawberries, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.

Ingredients you will need

Chocolate Candies

Taco Shells

Equipment you will use

Baking Sheet

Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.

Ingredients you will need

Chocolate

Pasta Shells

Dip

Equipment you will use

Baking Sheet

Bowl

In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.

Ingredients you will need

Strawberries

Taco Shells

Banana

Fruit

Equipment you will use

Bowl

In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla.

Ingredients you will need

Hot Fudge Sauce

Cinnamon

Vanilla

Equipment you will use

Microwave

Bowl

Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves.

Ingredients you will need

Whipped Cream

Mint

Pasta Shells

Fruit

Serve immediately.

Equipment

Ingredients

Servings:

473milliliters

sliced bananas 680grams

package chocolate-flavored candy coating (almond bark)177milliliters

hot fudge ice cream topping 1teaspoons

ground cinnamon 8

mint leaves, if desired 473milliliters

sliced fresh strawberries 8

Old El Stand 'N taco shells (from 4.7-oz box)1teaspoons

vanilla 473milliliters

whipped cream topping from aerosol can

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.