I have to credit to my husband for this idea. He absolutely loves fortune cookies and knew I could make them because I made them for him once before. We were looking through my pinterest boards for ideas for game day food and he noticed a picture of fruit tacos. He decided fruit tacos that used fortune cookie for the shell. Obviously, they weren't folded in to fortune cookies but sweet, crispy little taco shells.
As I said, I've made fortune cookies before using this recipe from Our Best Bites. You bake them in the oven and they're great. I wanted to look around for other recipes though and found one that baked them on an electric griddle, so I tried that recipe out for these tacos and say I prefer the griddle method. Use whichever you would prefer.
Fortune Cookie Taco Shells
- 1 egg
- 1/3 cup sugar
- 2 tablespoons oil
- 3 tablespoons water
- 1/4 cup corn starch
- 1/2 tsp vanilla
- 1 3oz box Coconut Cream Cook and Serve Pudding mix, or any flavor cook and serve/instant pudding mix you prefer
- Fresh Fruit, diced or sliced
Mix together egg and sugar together until thick and ivory colored. Stir in oil. Mix water and cornstarch together in a separate bowl. Add cornstarch mixture to egg mixture. Mix until smooth. Heat electric skillet to 340F. Grease griddle with a little bit of butter. Using a tablespoon, pour 1 level tablespoon of batter onto the griddle. Use back of spoon to spread the batter into a 4 inch circle cook 2-3 minutes until golden brown on bottom and then using a thin metal spatula flip over to cook the other side, 2-3 minutes until golden brown. Remove from griddle and then place on a clean surface for 15-30 second until cookie becomes cool enough to handle (trust me those cookies are hot!) but still warm enough that they can be molded. Drape cookie over the side of a square casserole dish to make taco shell shape, leave there until cookie is cool and holds shape. I recommend only cookie 2 cookies at a time. Butter the griddle in between cookies if needed. Don't worry if they aren't perfect little cookies. It takes a little practice. Mine started out hideous, but got prettier after I got the feel of what I was doing. Prepare pudding mix according to directions. Let cool. Dice fruit. Spoon or pipe pudding into cookie shells. Top with diced fruit. Do not fill cookie shells too far a head of time, because they will get soft if they sit too long. If your pudding turns out too runny like mine did I found it was easier to toss the fruit in the pudding instead of putting a layer of pudding in the cookie shell.