One of the treats we enjoyed over the 4th of July was Strawberry Margarita Dessert Tacos
Now, they aren’t exactly red, white, and blue, but that’s what the blue and white plate is for, to make them look more patriotic!
They are red and white though…and very pale green…
The fluffy margarita filling is enclosed in a crunchy, golden “taco” shell
and topped with some strawberries, aka tomatoes, and coconut shreds, aka cheese. Okay, enough temptation, let me show you the ropes! It’s not hard, but there are 3 steps.
Step 1: Make the pecan lace shells. First you make the cookie shell batter by finely chopping pecans and then mixing it with a sugar syrup, vanilla and flour.
You need a silpat {a non stick rubber liner for a cookie sheet} or a well greased foil lined cookie sheet. Only make 3-4 cookies at at time because once they are done you must quickly get them draped over a spoon handle to form the shells before they cool. Be careful to keep the cookies small, 1 level teaspoon of batter will yield a nice bite size taco.
After the cookie shells bake for 8 minutes or until golden, quickly slide silpat or foil from hot pan and let cool on counter for 30-60 seconds. Carefully peel each cookie from sheet and immediately drape over spoon handle that has been elevated by 2 coffee mugs.
Repeat until all shells are made.
These can be stored in a air tight plastic tub for up to 5 days.
Now for the filling, which is super easy…
You just melt the gelatin into the tequila and orange liqueur by stirring it over medium heat for about 1 minute. Then add food coloring and lime juice and rind.
Beat the whipping cream until foamy, add the liquor mixture and beat until stiff peaks form. Have a taste! Did your eyes roll? Oh yeah!
This will keep in the fridge, covered for up to 5 days too!
Good news/Bad news is that these CANNOT be assembled in advance, they must be assembled right before serving or the shell will get soggy, and you will have a mess when you bite into it. But the good news is that it only takes seconds to put a spoonful of filling into the shells and sprinkle them with strawberries and coconut!
And, Yep! You guessed it, you will be a rock star!
STRAWBERRY MARGARITA DESSERT TACOS
Ingredients
Pecan Lace Shells
- 2 T firmly packed brown sugar
- 2 t butter melted
- 2 T light corn syrup
- 1/4 c flour
- 1/4 c finely chopped pecans
- 3/4 tsp vanilla
Margarita Filling
- 1 tsp unflavored gelatin
- 2 T tequila
- 2 T orange liqueur
- 2 tsp grated lime rind
- 1/4 c fresh lime juice
- 3 drops green food coloring
- 4 drops yellow food coloring
- 1 1/2 c whipping cream
- 3/4 c sugar
- chopped strawberries and shredded coconut for garnishing
Instructions
- Sprinkle gelatin over tequila and liqueur in small sauce pan and let sit 1 min.
- Cook over low heat, stirring until gelatin dissolves.
- Stir in rind, juice and food coloring. Cool.
- Beat cream til foamy, gradually add sugar and gelatin mixture, beating until soft peaks form. Cover and chill.
- Cook sugar, butter and syrup in a saucepan over high heat, stirring constantly until mixture boils then remove from heat.
- Add flour, pecans and vanilla, mixing well.
- Drop batter by level tsps onto a silpat or well greased baking sheets spacing 3 inches apart.
- Do not bake more than 3 at a time. Bake at 350 for 8 min or til golden.
- Cool pans on wire rack 1 minute.
- Grease handle of long spoon and lay across 2 mugs.
- Working quickly, place cookies over spoon handle allowing ends to drape and resemble taco shells. Cool and repeat. Makes 12.
- Spoon into shells right before serving and garnish with strawberries and coconut. Makes enough filling for 24
Notes
Enjoy!
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