Chocolate Tacos

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.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 156.5

Dietary: Vegetarian

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

1/4 cup All-purpose flour
1/4 cup Sugar
1 tablespoon Cocoa
2 tablespoons Skim milk
2 tablespoons Vegetable oil
1 egg White
1/8 teaspoon Salt
1/2 cup Strawberries -- sliced
1/2 cup Mangos -- sliced
1 kiwi Fruit -- peeled and chopped
1 carambola Sliced (optional)

Directions

1
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.
2
Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes to allow the flour to hydrate.
3
Heat an 8-inch non-stick skillet over medium heat until just hot; lightly grease if necessary.
4
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.
5
Cook for approximately 2 minutes until the edges begin to lift and the bottom is set.
6
Carefully flip the crepe and cook for 1 more minute on the other side.
7
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.
8
Let cool for 15 minutes until firm enough to hold its shape.
9
Repeat the cooking process with the remaining batter to make more shells.
10
To assemble, fill each chocolate taco shell with a mixture of sliced strawberries, mangos, and chopped kiwi.
11
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.

Keywords: chocolate, tacos, crepe, dessert, fruit, strawberries, mango, kiwi, healthy, low-calorie, vegetarian, easy, breakfast, snack, cocoa, fresh, tropical, fun, family, weekend

Read it online: https://www.chefs-mate.com/recipe/chocolate-tacos-3-pts/