How to Make a Dessert Taco
The beloved Mexican snack food finds new expression in the form of these cereal treat "tortillas" stuffed with sweet copycat fillings.
The Sweeter Side of Tacos
The only thing that can rival a crisp corn tortilla stuffed with seasoned beef, juicy tomatoes and rice? This sweet imitation, where chewy brownies, strawberries and shredded coconut take the place of the classic savory fillings. And the tortilla? We made a "shell" out of sweet, crisp rice cereal.
By Rupa Bhattacharya and Clifford Endo Gulibert for Food Network Kitchen
Prepare the Taco Shell
Prepare a batch of crispy cereal treats using any recipe you like and press into a 9-by-13-inch baking sheet lined with parchment. The classic recipe includes nothing more than rice cereal, marshmallows and butter. (Be sure to spread the mixture thinner than you're used to, as it will be cut into a relatively thin, round shell and not a thick bar.) Once the cereal has cooled completely, place a glass mixing bowl on top of the cereal, rim-side down.
Cut Out a Circle
Cut around the perimeter of the bowl with a paring knife, keeping the blade as close to the rim as possible.
Remove the Cutout
Use a small offset spatula to gently separate and lift the round cereal cutout from the sheet pan.
Once you've removed the "shell" from the sheet pan, fold the edges in gently until it sits comfortably in a taco rack. Using a rack will help to stabilize the shell when adding your toppings.
For the Meat
Instead of using carne asada, fill the sweet cereal shell with crumbled brownies. You can use any brownie recipe. We recommend tossing in some chopped walnuts for a crunchy component.
For the Tomato
Use cubed fresh strawberries.
For the Lettuce
Use shredded mint.
For the Rice
Use sweet shredded coconut. To mimic the appearance of yellow rice, simply combine the coconut with a few drops of yellow food coloring.
For the Crema
Use a dollop of whipped cream.