While chocolate tacos may sound decadent, the dark crisp chocolate tortilla provides a nice textural and flavor contrast to the sweetness of wonderful fresh fruit.
Chocolate Tortillas: 1/2 cup flour 1/2 cup sugar 3 Tablespoons good quality unsweetened cocoa 1/4 cup skim milk 2 egg whites 1/4 cup oil (either vegetable or olive oil) 1-1/2 teaspoon vanilla 1/4 teaspoon salt
Filling: Fill with whatever fruit if fresh and wonderful: Strawberries (grind a tiny amount of fresh pepper over them, or if they're not especially sweet, slice and sprinkle with balsamic vinegar and let sit for an hour) Raspberries Blackberries . Blueberries Chopped mango Kiwi Sliced peaches (grate some nutmeg over them)
Tortillas: Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight.
Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
If you have a taco rack, put the soft tortilla in that to firm up, or drape it over a rack.