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April Fools Day Tacos

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 4 Tacos 1x



For the Meat:

  • 1/2 c. cooked quinoa
  • 1/4 c. dairy free chocolate chips
  • 2 Tbsp. all natural peanut butter (or seed butter)

For the Salsa:

  • 5 strawberries, cubed
  • 1/4 c. jicama, cubed
  • 2 Tbsp. fresh basil, chopped

For the “Cheese”:

  • 1/4 c. shredded coconut, divided
  • all natural yellow food coloring

Additional toppings:

  • 2 Tbsp. basil, chopped
  • Dairy free cool whip topping
  • 8 black jelly beans, sliced in half


  1. Preheat your oven to 350 degrees.
  2. Cut your wraps in half and using a knife, cut the edges to make a large circle for each half (see video for guidance).
  3. Brush lightly with olive oil and then sprinkle with cinnamon sugar.
  4. Turn a muffin pan upside down and place the shells in the groove of the pan in order to maintain it’s taco shell shape. Bake for 5-7 min or until the shells get lightly browned. Keep an eye on them as they cook fast after the 5 minute mark. Allow to set by fully cooling.
  5. Place the peanut butter and chocolate into the pan with the cooked quinoa. Over low heat, stir until the ingredients have melted evenly into the quinoa.
  6. Place the ingredients for the salsa into a small bowl and set aside.
  7. For the cheese, take 2 Tbsp. of the shredded coconut with one drop of all natural yellow food coloring and mix until evenly colored. Add the remaining half of coconut and fold in to look like a Mexican cheese blend.
  8. Place 2 Tbsp. of the “meat” filling into each taco shell.
  9. Evenly pile in the remainder of the toppings into the shell, top with jelly bean “olives” and watch your kids freak when you serve them dessert for dinner.