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Once your taco shells are fried to a golden crisp, it’s crucial to drain any excess oil. Excess oil can make your shells soggy and less enjoyable. Place the fried shells on a wire rack or paper towels to absorb the oil effectively. Let them cool completely before adding the filling. This cooling period not only helps maintain the crispness of the shells but also ensures that the fillings do not melt or spoil due to heat.

Crispy Neapolitan Cake Tacos

Discover the delightful world of Crispy Neapolitan Cake Tacos, a playful fusion that combines the beloved taco format with classic dessert flavors of chocolate, vanilla, and strawberry. Perfect for any occasion, these dessert tacos invite everything from nostalgic childhood memories to culinary creativity. With a crispy shell and customizable fillings, they make for an interactive treat that will impress everyone. Enjoy the fun of crafting and sharing this unique dessert!
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Ingredients
  

For the Taco Shells:

1 cup all-purpose flour

1/2 cup cornstarch

1/4 cup powdered sugar

1/4 teaspoon salt

2 large eggs

1/2 cup milk

2 tablespoons melted butter

Oil for frying

For the Neapolitan Filling:

1 cup vanilla cake mix

2/3 cup milk

1/2 cup chocolate cake mix

2/3 cup milk

1 cup strawberry cake mix

2/3 cup milk

1 cup whipped cream (for frosting)

Fresh strawberries, banana slices, and chocolate shavings for garnish

Instructions
 

Prepare the Taco Shell Mixture:

    - In a bowl, combine the flour, cornstarch, powdered sugar, and salt. Mix well.

      - In a separate bowl, whisk together the eggs, milk, and melted butter until well blended.

        - Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth batter.

          Cook the Taco Shells:

            - Heat oil in a deep pan over medium heat. The oil should be at about 350°F (175°C).

              - Pour a ladleful of batter into the hot oil, shaping it into a circle about 6 inches in diameter.

                - Fry for 2-3 minutes until the edges begin to crisp and turn golden brown. Flip and cook for an additional 1-2 minutes.

                  - Remove the taco shell using a slotted spoon and place on paper towels to drain excess oil.

                    - While still warm, shape the taco shell by bending it slightly over a kitchen towel until cooled.

                      Prepare the Neapolitan Filling:

                        - In three separate bowls, prepare the cake mixtures. Combine the vanilla cake mix with 2/3 cup of milk and whisk until smooth. Repeat the same for the chocolate and strawberry cake mixes in separate bowls.

                          - Heat each mixture separately in the microwave for about 1-2 minutes until set (or bake as per box instructions if a firmer texture is desired).

                            - Once the cakes have cooled, crumble each of the flavors into separate bowls.

                              Assemble the Cake Tacos:

                                - Start with a taco shell and layer it with one flavor of cake crumbles—vanilla, then chocolate, and finally strawberry.

                                  - Pipe or spread whipped cream on top of the filling to give it a delightful frosting look.

                                    Garnish and Serve:

                                      - Top your filled taco with fresh strawberries, banana slices, and sprinkle with chocolate shavings for an extra touch of sweetness.

                                        - Serve immediately for a crunchy experience, or refrigerate briefly to allow flavors to meld.

                                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6 tacos