Mucho Choco Tacos

Prep Time: 20 Min.
Total Time: 40 Min.
Servings: 8

Dessert Tacos? Yes Please! These creative and sweet chocolate-covered tacos are the perfect kid-friendly dessert.


  • 8 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
  • 1 package (24 oz) chocolate-flavored candy coating (almond bark)
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 2 cups whipped cream topping from aerosol can
  • 8 mint leaves, if desired


Calories 790 (Calories from Fat 380), Total Fat 43g, (Saturated Fat 24g, Trans Fat 1 1/2g), Cholesterol 35mg; Sodium 290mg; Total Carbohydrate 94g; (Dietary Fiber 4g, Sugars 79g), Protein 9g;

% Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 25%; Iron 6%

Exchanges: 2 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat

Carbohydrate Choices: 6

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
  2. 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.
  3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
  4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Recipe Tips

  • The chocolate-covered shells need to be refrigerated until serving, or they'll soften and be less crunchy.