You’ll Never Eat Tacos The Same Way Again After Trying This Trick

Tired of spilling your fillings all over the plate? Do we have the recipe hack for you!

taco conesTaste of Home

Tacos are a dangerous dinner. If you’re as messy as I am, you know what I’m talking about. Whether it’s loaded with seasoned ground beef, zesty roasted chicken or grilled fish, one bite into that shell and you’re losing a whole lot of your fillings onto the plate. It doesn’t matter how carefully I eat; this always happens to me. My tendency to make a mess of tacos, whether hard-shell or soft, pushed me to ponder…is there a way to celebrate Taco Tuesday without the aid of a bib and a fork? That’s when I found the taco cone, which I will hereafter refer to as the Tacone.

The Tacone, Explained

Here’s the idea: Turn a plain, soft taco shell into a sturdy cone (similar to a waffle cone) and fill it with meat, lettuce, tomatoes, and various other toppings. Then, voila: One of the best inventions to grace the hallowed countertops of my kitchen. Not only does it make for an Instagram-worthy photo, but it’s also easier to eat. Plus, like these other handheld recipes, it’s portable.

How to Make a Tacone Shell

You’ll Need

  • Large ice cream cones (make sure the open end is flat!)
  • Soft tortillas (flour or corn)
  • Aluminum foil
  • Toothpicks
  • Taco fillings

Directions

Step 1: Prep the Mold

Carefully wrap an individual ice cream cone with aluminum foil and lightly grease the outside. This will become the mold for your tacone.

Pro tip: Be sure the base of the mold stands flat; otherwise it’ll wiggle and wobble in the oven.

Step 2: Wrap the Tortilla

Gently wrap a single tortilla around the mold and use a couple of toothpicks to secure any loose ends. Make sure the tip of the cone is well-sealed to avoid fillings leaking out later. Finally, spread a light amount of oil over the outside of the tortilla.

Repeat steps 1 and 2 until you have enough shells for the number of tacones you plan to make.

Step 3: Bake

Preheat the oven to 350 degrees. Place the tortilla-wrapped cones, open side down, on a cookie sheet. Bake for about ten minutes, keeping an eye on the tortillas to prevent overbrowning. Remove from the heat and let cool. When completely cool, the tortillas will have been transformed into perfect cone-shaped shells. Gently remove the cooled shells from their ice cream cone molds.

Pro tip: Notice the tips of the cones browning too quickly? Tent them with small pieces of foil.

Now all you have to do is prepare the taco fixings as you normally would. (Did you know you can make taco seasoning from scratch?) Set up a family-style spread at dinnertime and have guests fill their cones as desired. The result is a dish that’s fun, practical and absolutely delicious.

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