Choco Tacos

June  2, 2014
4 Ratings
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Makes 6 to 8
Author Notes

Original Choco Tacos are filled with fudge-swirled vanilla ice cream and topped with chocolate and peanuts. But it’s your taco party and you can do what you want: Use any kind of ice cream and top with any kind of nuts, sprinkles, or other toppings your taco-loving heart desires. —molly yeh

What You'll Need
  • For the shells
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, plus more for greasing the pan
  • 1/4 cup milk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • For the fillings and toppings
  • 10 ounces dark chocolate chips
  • 3 tablespoons coconut oil
  • 4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
  • 1/2 cup crushed nuts, plus any other desired toppings like sprinkles
  1. First, gather 6-8 1-inch thick hard cover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
  2. To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
  3. To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook for 3-5 minutes, until slightly brown on the bottom. Flip and cook for 1-2 more minutes, until slightly brown. Remove it from heat and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book.
  4. To make the chocolate topping, place the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring after each, until melted. Let chocolate cool slightly before topping the tacos.
  5. Let ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts, and enjoy! If you're making these in advance, stick them in the freezer uncovered for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.

See what other Food52ers are saying.

  • Ali Slagle
    Ali Slagle
  • Abbey
  • Alysha
  • Maddie and Cady (Hungry Curious)
    Maddie and Cady (Hungry Curious)
  • Ellie Betzen
    Ellie Betzen
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.

22 Reviews

Ali S. June 1, 2016
How long will these dudes keep in the freezer?
SaraMcM May 4, 2015
Thank you for making the correction of directions for cooking the shells - they look marvelous!
Abbey May 4, 2015
Can you make these shells gluten-free?
Alysha May 2, 2015
Nancy B. August 7, 2014
I made these yesterday and am wondering what I did incorrectly. I was expecting a little crispness because of the need to lay them over the binding of a book. They stayed very soft and flexible. I could have just laid them flat and folded when cooled and would have had exactly the same result. The end results are delicious but just not what I was expecting which is something that retains its shape after cooling on the book.
molly Y. August 11, 2014
Hi Nancy! I recommend keeping them on the burner for slightly longer!
Maddie A. July 23, 2014
This is childhood all over again. Perfect!
Ellie B. July 19, 2014
Wowww using a book is sooo genius! Prior to reading the recipe I was wondering how one can make it bend without it wilting or something. :) I've been loving your work Molly! I'm just so....INSPIRED BY YOUR CREATIVITY. Like, explosions of giddiiness going on in my mind. <3
CoachKay July 12, 2014
Is butter supposed to be on the taco ingredient list? Directions have 2 tbsp of melted butter mixed with other liquid ingredients -- but no butter on the list.
molly Y. July 12, 2014
oy! i'm so sorry about that. i just fixed it!
loubaby July 7, 2014
These look wonderful--are they crisp shells? and do they stay crisp once in the freezer?
molly Y. July 7, 2014
Thank you! The shells are slightly softer and chewier than your typical ice cream cone, and they stay that way in the freezer :)
Hiromi Y. July 6, 2014
OMGosh! My mouth is watering!!! I plan to make them this week! I haven't heard of coconut oil---where can I buy it? Are there any substitutions for it? You are amazing! ---Hiromi :)
molly Y. July 7, 2014
Hi Hiromi!

I've seen it in most health food/organic sections in grocery stores! It's a wonderful and versatile ingredient, I highly recommend picking some up :)
Savannah S. July 9, 2014
Trader Joe's!
Hollis M. July 4, 2014
I'm so excited to make these soon!! Bringing back childhood memories of the ice cream truck :)
sfielding July 3, 2014
We made these last night. They were so fun and significantly easier than I expected.
gailkirk July 2, 2014
This recipe sounds amazing. I plan on making it for my grandchildren!
Joy B. June 30, 2014
Molly, I am seriously impressed.
SaraMcM June 17, 2014
Very good, because it looks yum!
SaraMcM June 17, 2014
This recipe can't be complete! It gives you the batter ingredients for the taco shells, but says nothing about how to cook them - need more info, please!
molly Y. June 17, 2014
oh no! this is a total typo on my end. i will go fix it immediately! sorry about that!