These Chocolate Tacos are a delightful, low-point dessert that feels indulgent yet light. Made with a simple batter of cocoa, flour, and skim milk, the crepes are cooked until thin and flexible, then draped over bowls to form crisp taco shells. They are filled with a vibrant medley of sliced strawberries, mangos, and kiwi, offering a perfect balance of rich chocolate and fresh fruit acidity. This dish is perfect for a fun weekend breakfast, a light afternoon snack, or a creative dessert after a meal. It’s an easy way to satisfy a sweet tooth while incorporating fresh fruit.
Chocolate Tacos
Description
These Chocolate Tacos are a delightful, low-point dessert that feels indulgent yet light. Made with a simple batter of cocoa, flour, and skim milk, the crepes are cooked until thin and flexible, then draped over bowls to form crisp taco shells. They are filled with a vibrant medley of sliced strawberries, mangos, and kiwi, offering a perfect balance of rich chocolate and fresh fruit acidity. This dish is perfect for a fun weekend breakfast, a light afternoon snack, or a creative dessert after a meal. It&# 226;ÂÂs an easy way to satisfy a sweet tooth while incorporating fresh fruit.Ingredients
Directions
-
In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, egg white, skim milk, and vegetable oil until the batter is smooth and free of lumps.
-
Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes to allow the flour to hydrate.
-
Heat an 8-inch non-stick skillet over medium heat until just hot; lightly grease if necessary.
-
Pour about 3 tablespoons of batter into the center of the skillet, immediately tilting and rotating the pan to spread the batter into a thin, even circle resembling an omelet.
-
Cook for approximately 2 minutes until the edges begin to lift and the bottom is set.
-
Carefully flip the crepe and cook for 1 more minute on the other side.
-
Remove the warm crepe from the pan and immediately drape it over a wire rack suspended over a large bowl, or roll it over a rolling pin, to help it form a curved taco shell shape as it cools.
-
Let cool for 15 minutes until firm enough to hold its shape.
-
Repeat the cooking process with the remaining batter to make more shells.
-
To assemble, fill each chocolate taco shell with a mixture of sliced strawberries, mangos, and chopped kiwi.
-
Garnish with slices of carambola (star fruit) if desired and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 156.5kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 409.6mg18%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 1.5g6%
- Sugars 14.3g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chocolate, tacos, crepe, dessert, fruit, strawberries, mango, kiwi, healthy, low-calorie, vegetarian, easy, breakfast, snack, cocoa, fresh, tropical, fun, family, weekend
