A fun twist on tacos, cinnamon scented taco shells filled with assorted fruits.
1/2 cup sugar
1/4 cup margarine or butter, melted
1-1/2 teaspoons vanilla
2/3 cup flour
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup milk
6 cups sliced assorted fresh fruit
In medium bowl, beat egg slightly. Add sugar, margarine, and vanilla; mix well. Stir in flour, salt and cinnamon. Add milk; stir until well blended.
Heat ungreased non-stick electric skillet to 350°F. (medium-high heat) Spoon 1 tablespoon batter into skillet; quickly spread with back of spoon to form a 5-inch circle. Cook for 1 to 3 minutes, or until deep golden brown in center; flip and cook other side until deep golden brown. Remove from skillet; immediately fold into taco shell shape, holding until set (shell will harden quickly). Cool completely. To serve, fill each shell with about 1/4 cup fruit and garnish with coconut, if desired. Serve immediately. 24 tacos.
TIP: If batter is too thick to spread, add 1 to 2 tablespoons additional milk.
NOTE: Shells can be made ahead of serving time and stored in an airtight container at room temperature.