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1
To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
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2
Heat a skillet over medium heat and grease the bottom with butter. Spoon in 3 tablespoons of the batter and use an offset spatula to gently spread it out into a 5- to 6-inch circle. Cook for 3 to 5 minutes, until the bottom begins to brown. Flip and cook on the other side for 1 to 2 minutes more, until slightly brown.
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3
Quickly remove the disk from the pan and carefully fold it over the spine of a book. Press down gently and let it cool. Then repeat the process with the remaining batter.
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4
To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave it in 30 second increments, stirring after each, until it melts. Let the chocolate cool slightly before topping the tacos.
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5
Let the ice cream soften a bit, scoop it into the taco shells, drizzle them with as much chocolate as you wish, top with nuts, and enjoy!
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6
If you're making these in advance, stick them in the freezer uncovered for a few minutes until the chocolate hardens, and then wrap them in plastic wrap and freeze them until you're ready to eat.
