Sweet, Sweet Taco Love

I know what you're thinking. You're thinking, "Ben and Dug, your recipes are so awesome that they kick us right in the face with FLAVOR! But sometimes we crave sugary sweetness! Can such a thing be found in taco form?"

Yes.  Yes it can.  And no, you don't have to resort to that gastronomic abomination known as the "Choco Taco." You can satisfy your cravings, impress your friends, AND keep your caloric intake relatively low by following this simple recipe for...

Fresh Fruit Taco with Margarita-Flavored Whipped Cream!

Ingredients:

• UNSALTED hard taco shells
• 1 small jar/container of Adzuki bean paste/sweet red bean paste. You can find this in your local Asian grocery, or in your supermarket's international aisle.
• 1 pint fresh cherries, halved and pitted
• 1 pint fresh strawberries, washed and sliced
• 1 fresh kiwi, peeled and diced
• 3-4 clementies, peeled, separated, and diced
• whipping cream (how much you use depends on how much you want)
• zest of 1 lime
• julienned orange peel (about a handful)
• jar of agave nectar (can be found in most supermarkets in the international or Mexican section)

Process:

• Take your unsalted taco shells, your agave nectar, and a clean basting brush. Use the brush to give the taco shells a nice light coating of the agave nectar, inside and out, and then set to dry on a drying rack for about 15-20 minutes. The shells should be slightly sticky, but still crunchy. DON'T soak them through!
• Get a medium-sized metal mixing bowl, which you'll have chilled in the refrigerator for 10 minutes or so. Add your whipping cream. Get a hand mixer and whip it ("...into shape! Shape it up! Get it straight!") until it acquires that nice whipped cream texture. Careful not to whip TOO long, or you'll end up with butter.
• Add about a teaspoon of your agave nectar to the whipped cream, and zest your lime into the bowl as well. You're looking for a VERY FINE zest here, not big chunks of skin; we're looking for subtle flavor. Now, whip the cream a bit more until everything is integrated. Then cover the bowl with plastic wrap and put in in the fridge until you're ready to assemble.
• On your stovetop in a medium saucepan, heat up about 1/4 cup of agave nectar and toss in your julienned orange peel. Keep the heat low and be careful not to scald it. Stir frequently for about two or three minutes until the orange peel picks up a nice coating of the sugary nectar, and then carefully lay it out to dry on some parchment paper.
• Take your taco shell, and spoon a layer of the sweet Azuki bean paste into the bottom (maybe 1/4" thick). Looks kinda like refried beans, right? That's the idea.
• Sprinkle in your various fruits. You don't actually have to use the fruits I've listed, I just happen to think they go nicely together.
• Top with a few spoonfulls of your margarita-flavored whipped cream, and then sprinkle some candied orange peel on top, which will give the impression of sour cream and shredded cheese. I know; I'm a genius.

BOOM. That's it. Quick, healthy, creamy, crunchy, and sweet. What more could you want in a dessert?
I'll tell you what more you could want: LIQUOR. And for anyone who's of legal drinking age, let me offer this humble suggestion for accompaniment. You'll need:

• A bottle of either a late-harvest Riesling, a late-harvest Gewurztraminer, or a Muscato di Asti, slightly chilled. Any of those will have a subtle honey-like sweetness with just a bit of citrus bite, which will go nicely with the dessert taco.
• Good wine glasses (put down those red plastic cups, you!)
• Portishead's self-titled album and a good set of speakers. Alternatively, the best of Barry White (this will require a roaring fireplace and a bearskin rug)
• Candles. lots and lots of candles.
• Prophylactic of choice

Step One: Figure it out. I don't give that kind of advice away for free.
*EDIT: I actually love Choco Tacos. But let's not kid ourselves; they're not exactly a healthy choice of snack.