I saw this on Raw on $10 a day. Chocolate Taco shells with four ingredients. It’s definitely not a good idea to surf food websites at twelve in the morning. Digital food porn on screen triggering equal parts salivation and hunger pangs. I had to make it.
This was a brilliant idea. Does Tacos ring a bell? (Taco Bell?) Lame joke. Almost everyone’s idea of tacos would be the Mexican dish, made out of a corn or wheat tortilla and served with a cacophony of fillings like beef, chicken, fish and vegetables. It is one of the oldest dishes in Mexico, as Jefferry Pilcher from his book Planet Taco theorized that it was probably invented by the Mexican silver miners in the 18th century. Lisa at rawon10 was pure genius to have turned the mostly savoury, gluten-filled and meat-heavy classic into something vegan, gluten-free and minimal ingredients.
Tacos come in soft-shell and hard-shell variations and this definitely falls into the former category. In fact, semi-spongy is what it turned out to be, the texture like a child born of taco papa and pancake mama. If you fall into the latter camp of ardent hard-shell taco addict, you can try to dehydrate or bake a while longer to get it to crisp up. I served it smeared with generous dollops of leftover cashew prune cream cheese, peanut butter, banana coins and fruits. Go wild with the fillings!
Like regular tacos, it will be messy to eat. I have never come across anyone who can manage a tacos neatly. Have you? In life, some things are meant to be deliciously messy; perfection is too painful (lesson from a recovering perfectionist).
The taco batter is an R-rated treat all by itself. If your patience does not extend to 40 minutes for the tacos to be ready, it can also be enjoyed as it is – a chocolate banana flax pudding!
- ¼ cup ground flax meal
- ¼ cup water
- 1 ripe banana
- 2 tablespoons raw cacao powder
- In a small bowl, mix together the ground flax and water. Let stand 20 minutes to form a gooey gel. Mash the banana manually with a fork, then add it in to the flax egg mixture, along with cacao powder.
- Whisk the mixture well, and let sit in the refrigerator overnight.
- The next morning, preheat the oven to 100°C or 212°F. Spread out the batter into 4 rounds of about ½-inch thick on a parchment paper and bake at 100°C for 40 minutes, flipping halfway through.
- Serve with fruits and spread of choice.