Dessert Taco Bowls (Day 12 of the 12 Days of Tacos)

Recipes, The 12 Days of Tacos

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”

*slow clap*

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

Serves: 4

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.
  1. Whisk together flour, sugar, baking powder, cinnamon, salt
  2. Add water, oil, vanilla. Using the back of a wooden spoon, mix until crumbly dough starts to form.
  3. Knead the dough by hand (or with an electric mixer with a dough attachment) until all ingredients are combined and dough is smooth
  4. Cut dough into 4 even pieces. Wrap each piece in plastic wrap and let sit for 15 minutes to rest
  5. Heat frying pan over medium heat
  6. 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
  7. 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.
  8. 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.
  9. Fill bowls with your favorite toppings and enjoy!

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