Mini Churro Taco Boats Recipe
Delight in these crispy mini churro taco boats, filled with sweet cinnamon sugar and drizzled with rich chocolate sauce.
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Ingredients
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Churro Taco Boats
Method
Preparation
- 1
Prepare the Dough
In a mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon. In another bowl, melt butter and mix with eggs, milk, and vanilla extract. Combine wet and dry ingredients and mix until a dough forms.
- 2
Shape the Taco Boats
Roll the dough into small balls and flatten them into discs. Use a taco mold or your hands to form the discs into taco shapes. Place them on a baking sheet lined with parchment paper.
- 3
Fry the Taco Boats
In a deep skillet or fryer, heat vegetable oil over medium heat. Fry the taco boats in batches until golden brown, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
- 4
Coat with Cinnamon Sugar
In a small bowl, mix powdered sugar and ground cinnamon. While the taco boats are still warm, roll them in the cinnamon sugar mixture until fully coated.
- 5
Assemble the Churro Taco Boats
Fill each churro taco boat with chocolate sauce, whipped cream, and your choice of chopped fruit. Serve immediately.
