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Creamy strawberry margaritas in a crispy pecan lace cookie taco shell
Course Dessert
Cuisine American
Servings 12 tacos


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


  • 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


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
Keyword Cinco de Mayo, dessert tacos, fancy dessert, pecan lace cookies, strawberry margarita tacos