Ice Cream Tacos

Name: Ice Cream Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 2 flour tortillas (6 inches); 1/8 teaspoon ground cinnamon; 2 tablespoons canola oil; 2 tablespoons chopped pecans; 2 tablespoons sweetened shredded coconut; 1 drop green food coloring; 1 cup chocolate ice cream; 1/4 cup whipped topping; 6 maraschino cherries, halved

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 2 servings.

Ice Cream Tacos look just like the real thing—but they're stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. These are as much fun to make as to eat. —Karen Oney, Fort Worth, Texas

Ingredients

2 flour tortillas (6 inches)
1/8 teaspoon ground cinnamon
2 tablespoons canola oil
2 tablespoons chopped pecans
2 tablespoons sweetened shredded coconut
1 drop green food coloring
1 cup chocolate ice cream
1/4 cup whipped topping
6 maraschino cherries, halved

Directions

1. Sprinkle 1 side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, 1 at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels.
2. In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place 2 small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.

Nutrition Facts

1 taco: 508 calories, 33g fat (11g saturated fat), 22mg cholesterol, 265mg sodium, 50g carbohydrate (31g sugars, 3g fiber), 6g protein.

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