Ice Cream Tacos

• 2 flour tortillas (6 inches)
• 1/8 teaspoon ground cinnamon
• 2 tablespoons canola oil
• 2 tablespoons chopped pecans
• 2 tablespoons sweetened shredded coconut
• 1 drop green food coloring
• 1 cup chocolate ice cream
• 1/4 cup whipped topping
• 6 maraschino cherries, halved

1. Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat tortillas, one at a time with cinnamon side up, in oil over medium heat. When tortilla starts to brown, fold into a taco shape; drain on paper towels.
2. In the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted. Tint coconut with food coloring. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and tinted coconut.

flour tortillas, ground cinnamon, canola oil, pecans, coconut, chocolate ice cream, whipped topping, maraschino cherries

Taken from www.tasteofhome.com/recipes/ice-cream-tacos/ (may not work)