STRAWBERRY MARGARITA DESSERT TACOS
Creamy strawberry margaritas in a crispy pecan lace cookie taco shell
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
NOTE: Assemble right before serving, cannot be assembled in advance or cookie will fall apart! Filling can be stored covered in refrigerator for up to 5 days. Store shells in an air tight container up to 5 days