Ingredients
2 flour tortillas (6 inches)1/8 teaspoon ground cinnamon2 tablespoons canola oil2 tablespoons chopped pecans2 tablespoons sweetened shredded coconut1 drop green food coloring1 cup chocolate ice cream1/4 cup whipped topping6 maraschino cherries, halved
Preparation
Sprinkle 1 side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, 1 at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels.
In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place 2 small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.
