These tacos are easy to make. You’ll start by deep frying flour taco shells (the fajita size ones that are small). They only take a few seconds to fry. You’ll fry one side for about 10 seconds and then flip it over. Take note: the flour tortillas will also start to grow in size so it’s important that you be cautious that the tortilla doesn’t pop and splatter oil everywhere. I tamed my tortillas by pressing my tongs firmly into them and slightly “ripping” the bubbles. Back to the tortilla frying preparation… using tongs, you’ll flip the cooked side of the tortilla over and then fold the tortilla in half to make “the shell” shape. Flip the taco shell over to ensure equal browning, seriously like 5-10 seconds on each side. Carefully drain the oil off the shell and then dip into glorious cinnamon sugar mixture! Make sure you sprinkle the cinnamon sugar in the inside of the tortilla as well. Flip it upside down to “dry” and then repeat until all your taco shells are created. You definitely want to cook each one individually. I don’t believe there is a way you could you do more than one at a time. While browsing Amazon I found this taco press that I think would be super helpful in frying these taco  shells. I was tempted to buy it but my husband might get mad at me for yet another “kitchen contraption”.

 

Just so you know, you can cook these a few hours before your dinner and leave them on the counter and they will be fine. I wouldn’t push it by more than 4 hours I would fear that they would begin to start to taste stale.

 

Next up chop up the strawberries, rinse and pat dry the raspberries and toss together and refrigerate. Then, just before serving,  in a stand mixer add heavy cream and powdered sugar and whip until stiff peaks form. Place in a piping bag or a ziplock baggy and cut a corner tip off to pipe! I used the Wilton Tips Star 2110 to pipe the whipped cream on to the tacos. This just gives it a fancy appearance. Not necessary but if you want your tacos to look just like mine you can use the same tip. All I did was place the tip into a zip lock baggy, cut the corner and push the tip through.

 

Lastly, add Nutella into a sandwich baggy and cut one side of the corners with scissors. This will allow you to pipe in the Nutella into the bottom of the taco shell. Add in fruit then pipe in freshly whipped cream. Strawberry raspberry Nutella dessert tacos are done and ready to be consumed!