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Chocolate-Covered Strawberry Tacos

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These playful dessert tacos feature crispy cinnamon-sugar shells filled with silky chocolate ganache and juicy strawberries, topped with whipped cream and your favorite garnishes. They’re quick, easy, and guaranteed to wow any crowd at your next party or gathering.

Ingredients

Scale
  • 8 small flour tortillas (6-inch/15cm size)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 cups fresh strawberries, hulled and diced
  • 1 tablespoon powdered sugar (optional, if berries are tart)
  • 1 teaspoon fresh lemon juice
  • Whipped cream or whipped topping
  • Extra melted chocolate (for drizzling)
  • Chocolate shavings, chopped nuts, or mini chocolate chips (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Mix cinnamon and sugar together in a small bowl.
  3. Brush both sides of each tortilla with melted butter, then sprinkle generously with cinnamon-sugar on both sides.
  4. Drape tortillas over two bars of your oven rack (or use a taco rack or prop them up over the edge of a loaf pan) to form a taco shape. Place the lined baking sheet underneath to catch drips.
  5. Bake for 8-10 minutes, until tortillas are golden and crisp. Watch closely to prevent burning. If not holding shape, flip and bake another minute. Cool on a wire rack for extra crispness.
  6. While shells bake, hull and dice strawberries. Toss with powdered sugar and lemon juice in a medium bowl. Set aside to macerate.
  7. Place chocolate chips in a heatproof bowl. Heat heavy cream in microwave or saucepan until just simmering (do not boil). Pour hot cream over chocolate, let sit 1 minute, then add butter, vanilla, and salt. Whisk until smooth and glossy. Let cool 5 minutes to thicken.
  8. Spread about 2 tablespoons of ganache inside each taco shell. Spoon a generous amount of strawberry filling on top.
  9. Top with whipped cream, a drizzle of melted chocolate, and any desired garnishes (mini chips, nuts, mint leaves).
  10. Serve immediately for best texture. If prepping ahead, keep components separate and assemble just before serving.

Notes

For gluten-free, use gluten-free tortillas. For dairy-free, use coconut cream and vegan chocolate chips. Don’t overfill shells to prevent cracking. Assemble tacos just before serving to keep shells crisp. Set up a taco bar for parties so guests can build their own. Shells can be made a day ahead and stored airtight. If shells lose crispness, reheat in a 300°F oven for 3-4 minutes.

Nutrition

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Find it online: https://zorbmeal.com/chocolate-covered-strawberry-tacos-recipe-best-easy-dessert-for-parties/