Made with

Fiesta Tropicalé Organic Unsweetened Coconut Flakes

SERVINGS

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PREP TIME

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INGREDIENTS

2 soft taco wraps
Cinnamon sugar

For the "Meat" 🌮
1/2 cup cooked quinoa
1/4 cup chocolate chips
2 Tbsp. peanut butter

For the "Cheese" 🌮
1/4 cup Fiesta Tropicalé Organic Unsweetened Coconut Flakes
Yellow food coloring

For the "Salsa" 🌮
6 strawberries, cubed
1/4 cup jicama, cubed
2 Tbsp. fresh basil, chopped

For toppings 🌮
2 Tbsp. fresh basil, chopped
Whipped coconut cream for topping

HOW TO MAKE IT

✅ Brush wraps lightly with olive oil, then sprinkle with cinnamon sugar.
✅ Turn muffin pan upside down and place shells in between grooves to keep shells upright in a taco shell shape. Bake taco shells in a 350°F oven for 5 minutes or until lightly browned. Let cool.
✅ Gently heat peanut butter, chocolate and cooked quinoa in a pan, stirring well until combined.
✅ For "cheese": Mix together 2 Tbsp. of coconut flakes with one drop yellow food coloring. Add the rest of the coconut flakes and mix well.
✅ For "salsa": Place all ingredients in a bowl, set aside.
✅ To make tacos, put 3 Tbsp. “meat” filling into each taco shell. Top with "salsa" and "cheese" and have a fun April Fools!