A fiesta inspired dessert, perfect for Cinco de Mayo.
- 1/2 cup white granulated sugar
- 1 tablespoon cinnamon
- 1 cup vegetable oil
- 6 small flour tortillas use small size or cut small rounds from larger ones
- 1 cup fresh strawberries sliced
- 1 pint vanilla ice cream
- chocolate syrup
- chocolate sprinkles
In a large shallow dish mix together the granulated sugar and the cinnamon. Set to the side.
In a large skillet heat the canola oil until hot. Place one tortilla in the skillet cook for 10 seconds then using tongs flip over. Remove from the skillet, drain quickly on a paper towel. Dip both sides in the cinnamon sugar. Shake excess cinnamon sugar off and quickly fold while tortilla is still warm. Repeat until all the taco shells are cooked. Once the taco shells are cooked, filled tacos with 1-2 small scoops of vanilla ice cream, drizzle with chocolate syrup and top with sliced strawberries. Sprinkle with chocolate sprinkles. Serve quickly.