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Ingredients

½ cup strawberries, hulled and sliced 1 teaspoon white sugar 1 (6 inch) flour tortilla 1 teaspoon butter, melted 1 teaspoon cinnamon sugar, or to taste 10 chocolate candy melts 1 scoop vanilla ice cream 1 teaspoon chocolate sprinkles

Nutrition Info

797.5 calories carbohydrate: 84.6 g cholesterol: 10 mg fat: 61.2 g fiber: 5.7 g protein: 13 g saturatedFat: 33.8 g servingSize: - sodium: 110.2 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Stir strawberries and sugar together in a small bowl, set aside until needed.
Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter, lightly sprinkle with cinnamon sugar.
Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

1 taco cup

This dessert taco is simple enough for every day, but special enough for company. It goes a step beyond just ice cream topped with strawberries.