Banana Split Tacos

I firmly believe the old adage "life is short, eat dessert first." Ok, even if you don't eat dessert before dinner, you should at least indulge every now and then after your meal. I adore sweet treats in all forms, but my favorite dessert is most definitely ice cream. Cold, smooth, creamy and filled with any array of amazing mix-ins, ice cream is a treat everyone can enjoy.

I love making frosty homemade treats for family and friends. When I make my mint chocolate chip ice cream waffle sandwiches, they are always a huge hit. This creamy homemade mint ice cream with chips of dark chocolate churned throughout is sandwiched between two toasty waffles. What's not to love about that?

These are definitely my personal favorite. I love the flavors going on in those ice cream sandwiches, but one of my favorite things about this particular ice cream is that it's handheld. No bowl or spoon required.

But now I have a feeling my favorite frosty treat may be temporarily dethroned thanks to these banana split tacos. Tacos, people, in dessert form! That whole "eat dessert first" thing? Yup, you're not going to want to wait until after dinner for these. Flour tortillas are fried, then dusted with a mixture of cinnamon, sugar and a touch of cardamom. I could eat these sweet, fragrant, crispy taco shells all by themselves.

But do try to keep yourself from devouring the shells alone because adding banana slices, vanilla, strawberry and chocolate ice cream makes them even more tasty. Top these tasty tacos off with fluffy clouds of whipped cream, a drizzle of chocolate sauce, rainbow sprinkles and a cherry, of course! These cool, crispy dessert tacos are definitely my new favorite handheld frozen treat and I know they'll be yours too.

Dessert tacos may be the best idea Kate has ever had! Switch up your fillings; try Kate's raspberry cacao nib paleo ice cream, or Ashton's Ben & Jerry's copycat peanut butter cup ice cream instead.

It's Taco Week on Food Fanatic sponsored by KitchenIQ. Follow along, make your own, and make sure to share them with us on Twitter and Facebook using #TacoWeek.

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Banana Split Tacos Recipe

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Ingredients

• 48 ounces refined peanut oil, or canola oil
• 4 flour tortillas
• 2 tablespoons chicago old town premium spice sugar, or a mixture of equal parts cinnamon, granulated sugar and cardamom
• 1 pint strawberry ice cream
• 1 pint chocolate ice cream
• 1 pint vanilla ice cream

For Topping:

• whipped cream
• maraschino cherries
• sprinkles
• chocolate sauce

Directions

1. In a large, deep skillet bring oil to 350°F.
2. Dip half of one tortilla into the hot oil and cook until golden brown. Dip the second half of the tortilla into the oil, curving the tortilla into a traditional taco shell shape and cook until golden brown.
3. Remove from oil and place on a paper towel-lined plate. Immediately sprinkle with cinnamon-sugar mixture. Repeat with remaining tortillas and allow them to cool completely.
4. Fill each cooled taco shell with one scoop strawberry ice cream, one scoop chocolate ice cream and one scoop vanilla ice cream.
5. Top with whipped cream, cherries, sprinkles and chocolate sauce. Enjoy immediately!

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Sausage Breakfast Tacos

How much do you love tacos?! I think tortillas are probably my favorite vehicle for food delivery. You can fill them with deeply spiced goodness like with these slow cooker shredded beef tacos, make them sweet and fruity like with my mini fruit tacos, or you can turn your boring egg sandwich on its head and eat a tortilla for BREAKFAST.

Sausage breakfast tacos are super simple to make - they come together really FAST!! These are super simple to make for one person on the fly, or you could turn them out for a crowd in a hurry. My family eats like a crowd so it's always best for me to be able to prepare a second helping quickly before one of them starts whining about still being hungry. [Boy metabolism could be bottled and sold for an easy billion dollars, you guys. Someone should jump on that]

I used pork breakfast sausage and corn tortillas. You could opt for flour, but the corn tortillas are where it's at here. TRUST. Eggs are cooked to order - I loooooove my runny-in-the-middle over medium eggs. But scrambled or fried over hard (or whatever you love) would work just as well. In fact, if you are cooking for a crowd, scrambled would probably make your life pretty easy.

Topped with a handful of black beans and cheese, and then spooned with some delicious fresh pico (here's a great homemade pico de gallo recipe), chopped avocado, and a nice dollop of sour cream, these breakfast tacos will start your day off with a filling punch of Tex-Mex flavor.

I make a lot of breakfast recipes and love them all for different reasons. But because I am always trying new things, it's not often that I create a recipe that works its way into my routine because I'm always on to the next thing. These Breakfast Tacos with Sausage have turned into something I send my other half out the door with one or two mornings a week and my kiddos request them on the weekends. This recipe's a keeper for sure!

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Sausage Breakfast Tacos Recipe

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Ingredients

• 8 ounces pork breakfast sausage
• 4 corn tortillas
• butter, or oil, for the pan
• 4 eggs
• 1/2 cup black beans, drained and rinsed (canned)
• 4 ounces shredded cheddar cheese
• 1/2 cup pico de gallo
• sour cream, for garnish
• avocado, chopped, for garnish

Directions

1. Cook and crumble the breakfast sausage in a medium skillet. Set the cooked sausage aside on paper towels to drain any excess grease.
2. Leave the skillet on the heat and toss in the tortillas to let them get nice and toasty warm on one side. Set the tortillas aside and return the skillet to the heat.
3. To cook the eggs you have a couple of options. You could add the oil or butter to the skillet you've been using and then cook your eggs. My preference is to use another smaller skillet for the eggs because it makes them prettier. So heat a small skillet over medium heat, add the butter or oil, and then cook your eggs - scrambled, fried, it's your preference.
4. Toss the beans in the hot skillet you used for the sausage and tortillas. This just lets them heat up a little. Only move them around in the skillet for about a minute.
5. To build your tacos place one egg on each tortilla. Top each egg with 1/4 of the sausage, then beans, and then cheese. Add your pico, sour cream, and avocado and serve immediately. 

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