40 min (includes inactive time)
1 cup strawberries, diced
1 nectarine, diced
1 pear, diced
2 tbsp tequila
1 tbsp fresh mint, chopped
Pinch of salt
12 mini corn tortillas
12 glass tumblers
1 cup melted chocolate chips plus more to garnish as needed
1 cup sour cream
½ cup semi sweet chocolate chips
½ cup chopped walnuts
Combine the diced strawberries, nectarine and pear in a medium bowl. Drizzle with tequila, chopped mint leaves and salt and toss to coat. Let the fruits sit for 30 minutes at room temperature. For longer macerating time, keep in the refrigerator.
Dip each taco on one side in the melted chocolate or apply with a brush until coated.
Fold and insert each taco into a glass tumbler with the chocolate covered side folded in. Insert the rest of the tacos in the glass tumblers and let chill in the refrigerator until chocolate hardens.
In a small bowl, mix the sour cream with the chopped walnuts and chocolate chips and set aside.
Remove the chilled tacos from the refrigerator and place on a serving dish.
Fill each taco with the macerated fruits and top with sour cream. Drizzle with melted chocolate if desired and serve.