Culture

19 Dessert Tacos That Will Make Your Mouth Water

There is nothing more delicious than a savory taco. Except maybe one of these 20 dessert tacos that we recommend eating twice daily for the full effect of it’s mood-lifting powers. We’ll start with breakfast.

1. Waffle Taco

CREDIT: “dessert-tacos” Digital Image. A Subtle Revelry. 25 April 2018.

Literally, just lightly toast a frozen waffle, roll the rim in honey, stuff it with ice cream and sprinkle unicorn dust on top.

2. Ice Cream Tacos With Cinnamon Sugar Wonton Shells

CREDIT: “Ice Cream Tacos With Cinnamon Sugar Wonton Shells.” Digital Image. Alaska from Scratch. 25 April 2018.

This is for you fusion lovers. Literally just bake a bunch of oiled up wonton wrappers for 4-5 min at 400 F. Sprinkle cinnamon sugar mixture once out and stuff with ice cream. Chocolate drizzle is not optional.

Adapted from Alaska from Scratch.

3. Pancake Tacos

CREDIT: “Pancake Tacos.” Digital Image. Sweet Potato Chronicles. 24 April 2018

Hiii, go find your mom’s Bisquick and make yourself some pancakes. Then fold and stuff with nutella and sliced fruit. Call yourself a chef. You welcome.

4. Vegan Cinnamon Apple Tacos

CREDIT: “DSC_0333” Digital Image. Eat Drink Shrink. 25 April 2018.

You know how to fry a taco. Do that, then sprinkle with cinnamon and sugar. For the filling:

Peel and dice apples. Toss with lemon juice. Over medium heat stir together butter, chopped apples, cinnamon and coconut sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid removed and apples are soft.

Adapted from Eat Drink Shrink.

5. Cookie Tacos

CREDIT: “Taco Cookies 5444 copy” Digital Image. Erica Sweet Tooth. 25 April 2018.

OK, this is kinda cute. Use golden Oreos broken in half for the taco shells. Chocolate Oreo shell crumbles for “taco meat”, shredded coconut for “iceberg lettuce”, hot tamale candies for “cherry tomatoes” and chopped starburst for “shredded cheese.”

Use some vanilla frosting and melted peanut butter chips for glue and you can figure out the rest. 😉

Adapted from Erica Sweet Tooth.

6. Next Level Choco-Tacos

CREDIT: “Choco Tacos from Food52” Digital Image. Food 52. 25 April 2018.

Remember how drool-worth Choco Tacos from the ice cream truck as a kid? Food 52 has you covered to make these from scratch. Here’s what you need:

For the shells:

  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 1/4 cup milk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites

Mix it all together, fry the batter into taco shapes and then stuff with ice cream and drizzle a melted chocolate-coconut oil mix onto the tacos. Enjoy!

Adapted from Food 52.

7. Nutella and Red Berry Dessert Tacos

Credit: Nutella Berry. Digital Image. My Recipes. February 2017.

This one is simple and scrumptious.

  1. 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.
  2. Stir together 3 tbsp sugar and 1 tbsp cinnamon in a small bowl. Brush 3 tbsp of melted butter evenly on both sides of the 6 tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
  3. 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.
  4. Prepare the Filling: Combine 3/4 cup of heavy cream and 3 tbsp of powdered sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add 6 oz. of cream cheese and 1/3 cup of nutella; beat until smooth, 1 to 2 minutes.
  5. Assemble the Tacos: Spoon about 1/3 cup Filling into each Taco Shell. Toss together 1/2 cup of strawberries and 1/2 cup of raspberries in a small bowl. Top each taco with about 1/4 cup berry mixture. Dust tacos with powdered sugar.

Adapted from My Recipes

8. Full Chocolate Taco

CREDIT: “Chocolate Tacos Image” Digital Image. Food Fanatic. 25 April 2018.

Mix this in a bowl and set aside:

  • 1/2 cup Strawberries, Cut into small pieces
  • 1 tablespoon Sugar
  • 1/2 Orange, Juiced

Make Choco-Tacos:

  1. In a small saucepan combine 1/2 cup sugar, 1 stick butter and 1/3 cup corn syrup. Cook over medium-low heat until the sugar dissolves. Remove from heat.
  2. In a medium bowl combine 3/4 cup flour and 4 tsp cocoa powder. Mix well.
  3. Now pour the wet ingredients from the saucepan into the dry ingredients. Mix thoroughly.
  4. It’s easier to work in small batches for these cookies because they need to be hot to form the shape. Before you start to cook them, take out two to four wooden spoons, or any utensil with a round handle. Set them up on the counter so they are elevated.
  5. I take two cups and invert them about 4 inches away from each other, then lay the wooden spoon across the top. That way it makes a sort of balance beam for the cookie to rest on to form it’s shape. I set up 2-4 at a time. Then I have a couple of plates nearby lined with paper towels so its soft for the cookies to sit on till needed after they are formed.
  6. Make two cookies at a time. Spoon a small amount of the batter onto a cookie sheet covered with parchment paper, spooning the dough onto the farthest end. Then do the same on the opposite end. The dough melts and spreads like no one’s business, so make sure to allow room for it to spread.
  7. Pop the cookie sheet in the oven at 400 F for about 6-8 minutes.
  8. Lay in your taco molds and STUFF!

Adapted from Food Fanatic.

9. Banana Split Tacos

CREDIT: “Banana Split Tacos Photo” Digital Image. Food Fanatic. 25 April 2018.

This one you can whip up in no time. Fry your tortilla into a classic taco shape and immediately sprinkle with a cinnamon-sugar mixture. Let cool and stuff with strawberry, chocolate and vanilla ice cream in that order. Garnish and eat!

10. Another Chocolate Taco

CREDIT: “Unnamed. Digital Image. Gluten Free Love Story. 25 April 2018

This one’s for my food sensitive friends:

Here’s what you need:

  • 3 tbsps cacao powder
  • 1 1/2 cup warm water
  • 1 cup buckwheat flour
  • 3 tbsps grounded flax seeds + 6 tbsps warm water
  • 1/4 cup coconut sugar (or 4-5 packets of stevia for a candida friendly option)
  • 1/2-1 tsp cinnamon (optional)
  • coconut oil for greasing

Directions:

  1. Mix the flax seeds in the six tbsps of water and soak them for fifteen minutes.
  2. In the meantime, combine all the other ingredients in a bowl and blend well.
  3. Now, if the flax eggs are done soaking, blend them inside the batter.
  4. Heat up a griddle or skillet and grease it with coconut oil.
  5. 5. Pour on some batter and smooth it out until it is as thin as it can be.  Cook the chocolate tacos until they are thoroughly done.
  6. 6. Enjoy these chocolate tacos stuffed with maple syrup, coconut nectar, coconut whip cream, fruit, or jam.  If you want some candida friendly options, you could spread nut butters or even coconut whip cream on top.

Adapted from Gluten Free Love Story.

11. Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos

CREDIT: “Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa | halfbakedharvest.com @hbharvest” Digital Image. Half Baked Harvest. 25 April 2018.

This looks bomb and it’s easy as f. Just fry like normal and then dip in melted chocolate. Mix bananas, and a dash of cinnamon with coconut ice cream and stuff once the tacos have cooled a little. Drizzle LOADS of chocolate sauce on the taco and drizzle with walnuts. EAT.

Adapted from Half Baked Harvest

12. Cinnamon-Peach Ice Cream Tacos

CREDIT: “ice cream tacos recipe” Digital Image. Hilah cooking. 25 April 2018.

The pro tip for this is to score the inside centers of the tacos before placing them in the oven. That’s how they puff up! Be sure to sprinkle a cinnamon-sugar mixture on either side of the oiled tortilla before you pop them in. 10 minutes later at 350 F and you’re ready to load them up with ice cream!

13. Vegan S’Mores Tacos

CREDIT: “vegan s’more tacos | RECIPE on hotforfoodblog.com” Digital Image. Hot For Food Blog. 25 April 2018.

You guys! Stuff your homemade, cinnamon-spiked taco shells with vegan marshmallows and bake. Then, drizzle chocolate over it and accept your role as your town’s new cult leader.

14. Simple Strawberry Tacos

CREDIT: “DSC_0053” Digital Image. Keep It Simple Foods. 25 April 2018.

True to its blogger’s name, this one is simple. Just toast your tortillas, sprinkle chocolate chips (they’ll melt with the warmth of a tortilla blanket), top with strawberries and some whipped cream! I feel fancy.

15. Grain-Free Tacos

CREDIT: Unnamed. Digital Image. Morsels and Moonshine. 25 April 2018.

The money here is the grain-free taco shell. Here’s how to make them:

  • 2/3 c. almond flour
  • 1/3 c. starch (corn, tapioca, arrowroot, etc.)
  • 1 flax egg (3 T. water and 1 T. ground flax seed)
  • 1/4 tsp. sea salt
  • 1/4 c. coconut sugar
  • 1 tsp. vanilla-infused bourbon
  • 4 T. coconut oil, melted
  • 1/4 c. coconut cream (from the top of a chilled can of coconut milk)

In a medium-sized bowl, combine the almond flour, starch, salt, and coconut sugar. After the flax has thickened, add it to the bowl, along with the bourbon, oil, and cream. Stir until everything is combined well. It will be a thick dough. Pop it in a pizette maker and you’re golden.

Adapted from Morsels and Moonshine.

16. Neopolitan Choco Taco Recipe

CREDIT: “Neopolitan Choco Taco Recipe.” Digital Image. Mountain Mama Cooks. 25 April 2018.

Here’s how to make the homemade tacos for this one. You can figure out the rest. Mix this in one bowl:

  • 2/3 cup whole wheat pastry flour
  • 1/3 cup sugar
  • 1/4 tsp salt

Mix this in another bowl:

  • 2 tablespoons melted butter
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 large egg whites

Add the wet ingredients to the dry to form a batter. Fry 2-3 spoonfuls of the batter into a pan to make tortillas!

Adapted from Mountain Mama Cooks.

17. Cocoa Cookie Taco Shell

CREDIT: “Cocoa Cookie Taco Shell” Digital Image. Rachel Ray. 23 April 2018.

Here’s how to make this magic happen:

Ingredients:

  • 1/2 cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • 2/3 cup sugar
  • 3 large egg whites
  • 1/4 tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes

Directions:

1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.

2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).

Adapted from Rachel Ray.

18. Mini Rainbow Fruit Tacos with Cream Cheese Dip

CREDIT: “Mini Rainbow Fruit Tacos with Cream Cheese Dip” Digital Image. Sugar Dish Me. 25 April 2018.

Do not fear: there is cream cheese in here. Honestly, forget your bagels and sub in an oven toasted taco. Make your tacos like usual and stuff with a cream cheese-cinnamon-honey mixture and top with fruit! #Health.

19. Toffee Taco Sundaes

CREDIT: “Toffee Taco Sundaes” Digital Image. The Baker Mama. 25 April 2018.

Alright, this is the laziest, and (for that reason) most dessert-appropriate taco. Here’s how:

  1. Place tortilla(s) on a baking sheet. Brush the inside with melted butter. Sprinkle with cinnamon sugar. Heat tortilla(s) as directed on package.
  2. Once tortillas are heated, place on a serving plate or bowl and fill with two scoops of ice cream. Drizzle with warm caramel sauce, sprinkle with toffee bits and top with some whipped cream. Serve immediately.

Adapted from The Baker Mama.

Facebook Forced A Mom-And-Pop Taco Restaurant To Change Its Name Because It Was Too Similar To The Social Media Network

Culture

Facebook Forced A Mom-And-Pop Taco Restaurant To Change Its Name Because It Was Too Similar To The Social Media Network

Melanie Roque / Tacobook / Facebook

There are countless of taco shops in the United States, which means most try to stand out from each other. Whether it’s a cheesy gimmick or cool name, it comes with the territory of operating a taco restaurant. For Tacobook, a small taco business in Everett, Washington, their name and brand inspiration came from one social media network that you may have heard of, Facebook.

Yes, that Facebook. Everything from the name, it’s blue color, lowercase font and logo bared a striking similarity to the social media giant. But three years after Tacobook opened it’s doors, Facebook finally came knocking and told the mom-and-pop restaurant that is must rebrand or face legal trouble.

Back in April, Tacobook received a legal notice from a Beverly Hills law firm citing the business for “unauthorized use of Facebook intellectual property.”

Credit:@thetakeout/Twitter

Rigoberto Bastida, 40 and his wife, Deisy Ramos, 31, both spent years saving up money to finally open up Tacobook. It was a dream come true and the restaurant quickly became a favorite among locals and college students for its authenticity and great prices. In the three years since it opened, Tacobook grew from five tables to 10.

Archie Catindig is such a huge fan of the tacos that he makes the 25-minute drive from Lake Stevens to Everett every weekend just to get some tacos.

“Oh, man, just the tenderness of the meat,” Catindig told local newspaper The Herald. “Especially the prices. You can’t beat the price and you can’t beat the tacos.”

In April, just as business was doing well, came a letter from a law firm claiming that Bastida had unauthorized use of Facebook’s intellectual property. “Facebook must take steps to protect consumers from confusion and prevent dilution of the Facebook Marks and brand,” the letter read.

At first, he didn’t even think the letter was real and considered it a scam. But when he asked a customer with legal experience to take a look at it, Bastida realized this could mean big trouble.

He quickly responded amidst fears that his business could face severe legal trouble. “I said, ‘I didn’t do this with a bad intention,’” he said he told the law firm. “I never thought you’d be offended by it.”

Bastida says there was never any intent to copy or profit off of the Facebook name, rather he just wanted a store name that customers could say in other languages and could be easily recognized.

“A simple name that everybody can read and remember,” Bastida told The Herald. “I got a lot of reviews and comments. A lot of people take pictures. They take their selfies with the logos.”

Tacobook would have to quickly rebrand itself to dissociate itself from Facebook.

Credit: Tacobook / Facebook

Bastida and Ramos quickly had to change everything about their restaurant. From restaurant sign in front to the menu board inside, he removed everything blue that could be associated with Facebook.

This also meant that Bastida has to dispose of the new restaurant gear that arrived just a week before he received the letter. He said that he had ordered shirts, hats and new menus that included the original Tacobook logo that had the blue-and-red color scheme on it.

“I spent good money doing the remodel. I tried to do it as fast as I could, and my budget let me,” he told The Herald. “I didn’t want to take the chance they’d get mad at me.”

Then came the big task of changing the restaurant’s name. Customers sent him some recommendations like “Taco-holic” and “TacoPolice” but none of them stuck. Nonetheless, with the law firm’s permission, Tacobook was allowed to keep its name if it included a hyphen, which in return, saved Bastida money from having to redo pricey business paperwork.

Today, TACO-BOOK has a new logo and design. Gone are the blue and the thumbs-up that had previously hung up. A neon red and black taco is now what customers see when entering the restaurant.

For Bastida, he’s just happy that the colors are the only thing he had to change. According to customers, the food still tastes great and the service is always five stars.

“I’m glad they let me keep the name,” Bastida said. “A lot of people said, ‘I don’t care what your name is. As long as you’re doing your food, I’ll still be here.”

READ: This Parody Music Video About Tacos Is The Only Music Video That You Should Be Watching Right Now

LA’s Evil Cooks Has Introduced A Flan Taco And The Internet Definitely Has Some Feelings About It

Culture

LA’s Evil Cooks Has Introduced A Flan Taco And The Internet Definitely Has Some Feelings About It

@lataco / Twitter

The taco is such a beloved culinary treasure because of its versatility. The formula is pretty simple and straight-forward: tortilla, meat and toppings. You can eat it at any time of day; morning, noon and late night. And you can stuff anything in there. You have your fish tacos, your breakfast tacos, savory tacos and vegan tacos. Now without further ado, we present you with the dessert taco you didn’t know you needed, the sweet taco.

Yeah, yeah, the idea of a sweet version of the Mexican classic might make you cringe a little, but hear us out—this one’s worth it.

It doesn’t matter whether you’re into carnitas, birria, suadero, or pastor, we promise you, if you love tacos and you love flan, this bad boy is all you need for dessert. 

The flan taco comes to you courtesy of Balam Kitchen a taco haven in Lynwood, and  Evil Cooks, an LA Chicano kitchen pop up duo by Alex Garcia aka Pobre Diablo and Elvia Huerta, La Bruja. Needless to say that the collaboration brought the big guns to Taco Madness—LA’s longest running Taco Festival—with their unconventional creation this year.

Taco lovers waited in long lines to try the best of all nine taquerías featured at the festival.

But all we keep hearing about, months after the debut of this creative invention in May, is the ‘flan taco’ and how obsessed everyone is with it.

Garcia, former chef at Pomona’s Mexican restaurant, Dia De Los Puercos, wanted to create a sweet taco, and what better Mexican dessert to use for his invention than the classic custard and caramel delight that everyone loves: flan. Sticking to the original recipe for the flan, he decided to use ‘tuile’ for the tortilla. Tuile is a baked wafer similar to that used for Chinese fortune cookies. He added corn masa to make it pliable like any good tortilla should be, and voila! The result was a sweet tortilla, similar to a pancake or a crepe. 

The classic milk-based flan was infused with citrus and coconut, and it sits atop the innovative fortune cookie-style tortilla. What about the toppings, you might ask? Nothing short of an explosion of flavor: mint, a twist of orange and, drumroll please, crushed Polvorones. Yes that’s right, the classic orange-flavored cookies abuelos all over Mexico have been dunking in their coffees since time immemorial. 

La Bruja’, the name they gave to their flan taco, embodies Huerta and Garcia’s rich yet opposing personalities.

Both sweet and savory, unexpected and provocative. Garcia was born into a family of bakers in Queretaro, Mexico. He moved to the US when he was 14 and has since held several jobs in the food industry, from dish washer to Chef. Huerta is originally from El Sereno and enrolled in culinary school at a young age. She has been a cook at UCLA for over a decade, where she’s gotten used to cooking with massive quantities. 

Despite their vastly different backgrounds and experiences with food, they agree that what they create at Evil Cooks is “the food of their childhoods”.

“We want people to taste our food and be reminded of home,” says Garcia. The sweet concoction had taco-lovers so impressed that Zach Brooks, general manager of Smorgasburg LA, called it “a plated dessert you’d find at the best Mexican restaurant in the city”, next thing you know, he offered Balam Taco x Evil Cooks, an eight week residency at the Smorg’s Ice Cream Alley. 

Keep up with the nomadic pop-up to try the flan taco and some of their other unique creations. Evil Cooks’ itinerant menu changes fairly often, and always includes innovative takes on Mexican classics, like a chilaquiles breakfast burrito, fideo taco (complete with queso fresco and crema), shell crab tacos and more, tortas, gorditas, and more.

Don’t miss Balam Kitchen’s chicano food in Lynwood. Evil Cooks pops up weekly at various spots in LA. Find them at Sara’s Market, El Café by Primera Taza and Smorgasburg. They also cater private events and gigs.