Banana Split Dessert Tacos

Tacos get a makeover and move to dessert. These tortillas make a fantastic shell for a banana split when quickly fried.
Prep 20 Minutes
Total 20 Minutes
Servings 8

Ingredient List

Banana Split

  • Vegetable oil, for frying
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 8 small scoops chocolate ice cream
  • 8 small scoops strawberry ice cream
  • 8 small scoops vanilla ice cream
  • 2 bananas, cut in half lengthwise and split

Toppings

  • 16 maraschino cherries
  • 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil, heated together until melted
  • 1 can whipped cream topping in aerosol can, if desired
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Recipe Continues Below

Preparation

  1. In 3-quart saucepan, heat 2 to 3 inches oil to 375°F. Fry 1 tortilla at a time in oil, 1 to 2 minutes on each side, until golden brown and puffed. Drain on paper towels.
  2. Just before serving, in each fried tortilla, place 1 scoop of each of the ice creams, then one-fourth of a banana. Top with 2 cherries. Drizzle with chocolate. Spray whipped cream on top.

Expert Tips

  • Make it your own! Don't like bananas? Try these shells with your favorite flavors of ice cream and toppings.

Nutrition

  • 1 Taco Calories 510 (Calories from Fat 230);  Total Fat 26g (Saturated Fat 13g ,Trans Fat 1/2g);  Cholesterol 55mg;  Sodium 260mg;  Potassium 430mg;  Total Carbohydrate 62g (Dietary Fiber 3g ,Sugars 42g);  Protein 7g
  • % Daily Value: Vitamin A 10%;  Vitamin C 2%;  Calcium 20%;  Iron 8%
  • Exchanges: 2 Starch;  2 Other Carbohydrate;  5 Fat
  • Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet

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