Dessert Tacos

Munch a fun fruit-filled stand-up treat that will become a family favourite. Yum!
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30 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 6 Old El Paso™ Stand 'N Stuff™ taco shells
  • Small check mark in a circle icon 1 cup (250 mL) chopped peaches
  • Small check mark in a circle icon 1 cup (250 mL) chopped pineapple
  • Small check mark in a circle icon 3/4 cup (175 mL) fresh blackberries
  • Small check mark in a circle icon 2/3 cup (150 mL) fresh blueberries
  • Small check mark in a circle icon 12 medium fresh strawberries, sliced
  • Small check mark in a circle icon 2 medium bananas, sliced
  • Small check mark in a circle icon 6 rectangles (4x1x1 inch each) vanilla ice cream, cut from 2 L brick
  • Small check mark in a circle icon 1/2 cup (125 mL) chocolate or caramel ice cream topping
  • Small check mark in a circle icon 1/2 cup (125 mL) whipping cream, whipped
  • Small check mark in a circle icon 1/2 cup (125 mL) chopped nuts (any variety)
Preparation
  1. Heat oven to 325ºF. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
  2. Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
  3. Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.
Expert Tips
  • Canned peaches and pineapples can be substituted for fresh fruit.
  • The ice cream rectangles (or log shapes) are easy to cut. Slice two 1-inch-wide slabs crosswise from one end of ice cream brick, then cut the slabs lengthwise into thirds.