Mucho Choco Tacos

Gluten Free
Dairy Free
Health score
1%
Mucho Choco Tacos
40 min.
8
753kcal

Suggestions


Indulge your sweet tooth with our delightful Mucho Choco Tacos, a fun and innovative twist on traditional tacos that will leave everyone craving more! Perfect for gatherings, these gluten-free and dairy-free treats are not only visually stunning but also bursting with flavor. Imagine crispy taco shells dipped in rich, velvety chocolate, filled to the brim with fresh strawberries and bananas, and drizzled with a warm, decadent hot fudge topping. Each bite is a harmonious blend of textures and tastes that will transport you to dessert paradise.

Ready in just 40 minutes, this recipe serves eight, making it an ideal choice for parties, family gatherings, or a cozy night in. The combination of fresh fruit and creamy whipped topping adds a refreshing touch, while the hint of cinnamon and vanilla elevates the flavor profile to new heights. Whether you're looking for a unique appetizer, a sweet snack, or a show-stopping dessert, Mucho Choco Tacos are sure to impress your guests and satisfy your cravings.

So gather your ingredients and get ready to create a dessert that’s as fun to make as it is to eat. With its vibrant colors and irresistible taste, this recipe is bound to become a favorite in your household. Dive into the world of Mucho Choco Tacos and let the deliciousness unfold!

Ingredients

  • 4.7 oz taco shells (10 Count)
  • 24 oz candy coating disks (almond bark)
  • cups strawberries fresh sliced
  • cups banana sliced
  • 0.8 cup cream sauce hot
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon vanilla 
  • cups non-dairy whipped topping 
  •  mint leaves 

Equipment

  • bowl
  • baking sheet
  • oven
  • microwave

Directions

  1. Heat oven to 325°F.
  2. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
  3. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.
  4. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
  5. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla.
  6. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves.
  7. Serve immediately.

Nutrition Facts

Calories753kcal
Protein1.98%
Fat40.66%
Carbs57.36%

Properties

Glycemic Index
20.97
Glycemic Load
11.4
Inflammation Score
-3
Nutrition Score
7.5686957084614%

Flavonoids

Cyanidin
0.6mg
Petunidin
0.04mg
Delphinidin
0.11mg
Pelargonidin
8.95mg
Peonidin
0.02mg
Catechin
3.41mg
Epigallocatechin
0.28mg
Epicatechin
0.16mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Naringenin
0.09mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.22mg
Myricetin
0.02mg
Quercetin
0.42mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:753.28kcal
37.66%
Fat:33.16g
51.02%
Saturated Fat:28.78g
179.9%
Carbohydrates:105.27g
35.09%
Net Carbohydrates:101.52g
36.92%
Sugar:81.71g
90.79%
Cholesterol:0.66mg
0.22%
Sodium:191.82mg
8.34%
Alcohol:0.09g
100%
Alcohol %:0.05%
100%
Protein:3.63g
7.27%
Vitamin C:24.81mg
30.07%
Manganese:0.47mg
23.75%
Fiber:3.76g
15.02%
Magnesium:44.53mg
11.13%
Vitamin B6:0.2mg
9.97%
Phosphorus:98.04mg
9.8%
Potassium:334.28mg
9.55%
Copper:0.17mg
8.51%
Folate:30.48µg
7.62%
Vitamin E:1.1mg
7.35%
Vitamin B2:0.09mg
5.55%
Calcium:55.28mg
5.53%
Iron:0.97mg
5.38%
Vitamin B1:0.07mg
4.7%
Zinc:0.64mg
4.29%
Vitamin B3:0.81mg
4.05%
Vitamin K:3.76µg
3.58%
Selenium:2.43µg
3.47%
Vitamin B5:0.21mg
2.08%
Vitamin A:88.45IU
1.77%