Ingredients
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1/4 cup all-purpose flour
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1/4 cup sugar
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1 tablespoon cocoa
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2 tablespoons skim milk or 2 tablespoons 2% low-fat milk
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2 tablespoons vegetable oil
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1/2 cup sliced strawberry
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1/2 cup sliced mango
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1 carambola, sliced (starfruit)
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1 egg white
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1 kiwi fruit, peeled and sliced
Instructions
- Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
- Cover and chill 2 hours.
- Place an 8 inch nonstick frypan over medium heat just until hot.
- Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
- Cook about 2 minutes.
- Flip tortilla and cook about 1 minute on the other side.
- Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
- Cool 15 minutes.
- Repeat procedure with remaining batter.
- Arrange fruit in chocolate taco shells.
- Garnish with carambola, if desired.