Heat oven to 350°F (180°C). Place shells on a baking sheet and heat them for crispness as directed on package. Line another baking sheet with waxed paper and set it aside for the chocolate-dipped shells.

In a wide 4 cup (1 L) measure or microwaveable bowl, add the semi-sweet chocolate chips or milk chocolate chips. Microwave on High for 1 minute, stopping to stir vigorously every 15 seconds. Microwave an additional 15 seconds or until chips can be stirred smooth and glossy.

Carefully dip each warm taco shell into the melted chocolate, using a spoon or brush to coat the inside of the shell as well as the edges. Hold shells above the bowl to let excess chocolate drip off. Stand shells upside down on the waxed paper-lined baking sheet. Let stand for 10 to 15 minutes or until chocolate hardens, then refrigerate until ready to use.

In a medium bowl, mix sliced fresh strawberries and sliced bananas until evenly combined. Divide the fruit mixture evenly among the chocolate-coated taco shells.

In a small microwaveable bowl, microwave hot fudge ice cream topping on High for 30 to 45 seconds or until soft and pourable. Stir in cinnamon and vanilla until well blended. Drizzle the warm topping over the fruit in the shells. Top each taco generously with whipped cream topping from aerosol can, then garnish with mint leaves if desired.

Serve immediately while the shells are crisp, the chocolate is firm, and the fudge topping is still soft.