Your favorite crepe fillings just crashed taco night. Sweet, juicy strawberries and raspberries team up with rich chocolate-hazelnut goodness to make a most decadent and delightful filing for our crispy Dessert Taco Shells

Ivy Odom
Recipe by MyRecipes February 2017

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
Serves 6 (serving size: 1 taco)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.

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  • Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.

  • Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.

  • If desired, place chopped chocolate in a medium-size microwave-safe bowl. Microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Dip edge of Taco Shells in melted chocolate, and roll in chopped hazelnuts. Let stand until set, about 15 minutes.

  • Prepare the Filling: Combine cream and powdered sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add cream cheese and hazelnut-chocolate spread; beat until smooth, 1 to 2 minutes.

  • Assemble the Tacos: Spoon about 1/3 cup Filling into each Taco Shell. Toss together strawberries and raspberries in a small bowl. Top each taco with about 1/4 cup berry mixture. Dust tacos with powdered sugar.

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