Chocolate Tacos

"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.
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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Inactive: 10 min
  • Yield: SERVES: 8 to 10 servings
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4 large egg whites

3/4 cup superfine sugar

1 cup all-purpose flour

Pinch of kosher salt

4 tablespoons unsalted butter, melted

1/4 cup heavy cream

1 teaspoon pure vanilla extract

Nonstick cooking spray

8 ounces semisweet chocolate chips

1 pint salted caramel ice cream, slightly softened

1/2 cup roasted pecans, chopped


  1. In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
  2. Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
  3. Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.
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