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To prepare the taco shells, preheat the oven to 400 degrees Fahrenheit. Cut the cassava flour tortillas into 3.5-4 inch circles using a round cookie cutter. Repeat until you have 10 tortilla circles.
Place tortilla circles onto a lined baking sheet. On both sides spray each with coconut oil and sprinkle with sugar.
Flip a muffin tin upside down. Place one tortilla piece in between every two muffin cups until all 10 are in place.
Bake in the oven for about 6-7 minutes until taco shells are slightly golden and crips.
Meanwhile, in a medium sized bowl whip coconut cream with a hand mixer for about 4-5 minutes until fluffy. Add 1 tsp of cacao powder and mix until combined. Set aside.
Wash and cut strawberries into small pieces and transfer into a bowl. Add 1 tbsp of agave syrup and combine.
Take taco shells out of the oven and carefully remove from the muffin tin. Let sit to cool.
To assemble the tacos, pipe coconut cream into the taco shells and top off with the marinated strawberries. Enjoy.