Mucho Choco Tacos

Gluten Free
Dairy Free
Health score
1%
Mucho Choco Tacos
40 min.
8
728kcal

Suggestions


Indulge your sweet tooth with our delightful Mucho Choco Tacos, a fun and innovative dessert that’s perfect for any occasion! These gluten-free and dairy-free treats are not only a feast for the eyes but also a deliciously satisfying way to enjoy fresh fruit. Imagine crispy taco shells dipped in rich, velvety chocolate, filled with a vibrant mix of sliced bananas and strawberries, and topped with a luscious hot fudge drizzle and fluffy whipped cream. It’s a dessert that brings joy to both kids and adults alike!

Ready in just 40 minutes, Mucho Choco Tacos are an excellent choice for parties, family gatherings, or even a cozy night in. With each bite, you’ll experience a delightful combination of textures and flavors that will leave you craving more. The hint of cinnamon adds a warm touch, while the fresh mint leaves provide a refreshing finish. Plus, with only 728 calories per serving, you can enjoy this guilt-free treat without compromising your dietary preferences.

Whether you’re looking for a unique appetizer, a fun snack, or a sweet starter, these Mucho Choco Tacos are sure to impress. Gather your friends and family, and get ready to create a memorable dessert experience that everyone will love!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • microwave

Directions

  1. Heat oven to 325F.
  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

Calories728kcal
Protein1.83%
Fat41.91%
Carbs56.26%

Properties

Glycemic Index
27.85
Glycemic Load
10.63
Inflammation Score
-3
Nutrition Score
7.2313043410363%

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:727.67kcal
36.38%
Fat:33.03g
50.81%
Saturated Fat:28.41g
177.56%
Carbohydrates:99.77g
33.26%
Net Carbohydrates:96.32g
35.03%
Sugar:78.42g
87.13%
Cholesterol:11.69mg
3.89%
Sodium:164.43mg
7.15%
Alcohol:0.09g
100%
Alcohol %:0.05%
100%
Protein:3.25g
6.51%
Vitamin C:24.81mg
30.07%
Manganese:0.45mg
22.43%
Fiber:3.44g
13.77%
Magnesium:41mg
10.25%
Vitamin B6:0.19mg
9.62%
Potassium:326.64mg
9.33%
Phosphorus:86.67mg
8.67%
Copper:0.16mg
8.23%
Vitamin E:1.07mg
7.15%
Folate:27.16µg
6.79%
Calcium:52.46mg
5.25%
Vitamin B2:0.08mg
4.91%
Iron:0.88mg
4.9%
Vitamin B1:0.06mg
4.15%
Zinc:0.61mg
4.04%
Vitamin B3:0.71mg
3.57%
Vitamin A:176.53IU
3.53%
Vitamin K:3.05µg
2.9%
Selenium:1.96µg
2.81%
Vitamin B5:0.25mg
2.54%
Vitamin B12:0.06µg
1.01%