150g milk chocolate or dark chocolate – melted (optional)
For the strawberry salsa
¾ cup diced strawberries
1½ tablespoons caster sugar
Juice of ½ an orange
For the chocolate tacos with strawberry salsa
To make the Strawberry Salsa, combine all the ingredients in a small bowl. Set aside.
To make the tacos, preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper. Find a rolling pin or place 2 glasses on their side to use for shaping the tacos.
Combine the butter, sugar and corn syrup in a saucepan and cook over a low heat, stirring occasionally, until the sugar dissolves. Remove from the heat.
Whisk together the flour and cocoa in a bowl. Add the butter mixture and stir well.
Pour ¼ cup of the taco batter onto each prepared tray (only cook 2 at a time as they require attention to shape after they are cooked).
Bake for 12–14 minutes. Remove from the oven and leave to cool for 5 minutes. Cut the baking paper out around each taco then drape it over the rolling pin or a glass to make a taco shape. Leave to harden while you repeat using the remaining taco batter until you have 8 taco shells.
To serve, arrange the tacos on a serving platter or in a taco holder.
Fill with scoops of ice cream and top with whipped cream, if desired. Drizzle with Strawberry Salsa and garnish with melted chocolate, if desired.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.