Well guys, the final day of the 12 Days of Tacos is finally here. I’ve had such a wonderful time sharing all of my favorite recipes with you! I think we’ve had some real winners that I’ll definitely still be enjoying well into 2018. I hope you agree!
SO, how do you finish off a run like this? I was discussing all of the different Taco variations we had made this year with one of my amazing personal training clients, and I admitted I was kind of unsure of what to make for the big finale. I mean we’ve done fish, chicken, beef, pork, vegetarian, slow cooker, grilled, fast recipes, slow recipes, what else is there!?
She said “You should make a dessert taco”
What better way to close off 12 days of dinner recipes than with a dessert recipe?
I know right!?
It also ended up working out really well because Dan ended up coming home with a free pizza he had gotten from a mix-up at a restaurant he was at at lunch, so we had dinner covered anyway!
This recipe starts with a homemade dessert tortilla (a standard tortilla recipe with a sweet twist), then can be filled with anything you like! We chose ice cream sundaes, but for something a little lighter could totally be a great base for some fresh or frozen fruit.
Dessert Taco Bowls
Prep time: 5 minutes (plus 15 minutes to let the dough rest)
Cook time: 5 minutes
- 1 cup white flour
- 1/4 cup white or brown sugar
- 1/4 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 tbsp cooking oil
- 1/3 cup warm water
- Fillings: Ice cream, ice cream toppings, frozen fruit, fresh fruit, etc.
- Whisk together flour, sugar, baking powder, cinnamon, salt
- Add water, oil, vanilla. Using the back of a wooden spoon, mix until crumbly dough starts to form.
- Knead the dough by hand (or with an electric mixer with a dough attachment) until all ingredients are combined and dough is smooth
- Cut dough into 4 even pieces. Wrap each piece in plastic wrap and let sit for 15 minutes to rest
- Heat frying pan over medium heat
- Coat counter top and rolling pin with flour. Roll each dough ball into a thin sheet using rolling pin. Don’t stack on top of one another or they will stick together
- Place one dough sheet into frying pan. Cook about 1 minute, or until you can see air bubbles forming underneath the tortilla. Flip and cook another 30 seconds or so. It is cooked fully when it is golden brown.
- Immediately place tortilla onto bowl and press gently so it forms to the shape of the bowl. Let it sit for 5 minutes to harden. Repeat step 7 and 8 with each dough ball.
- Fill bowls with your favorite toppings and enjoy!
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