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1
For filling:
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Sprinkle gelatin over tequilla and liqueur in small sauce pan; let stand one minute.
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Cook over low heat, stirring until gelatin dissolves.
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4
Stir in lime rind, juice, food coloring.
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Cool.
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6
Beat whipping cream until foamy then gradually sugar and gelatin mixture beating until soft peaks form.
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Cover and chill.
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8
Pecan Lace Shells:.
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9
Cook first three ingredients in sauce pan over high heat stirring constantly until mixture boils.
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Remove from heat.
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11
Add flour, pecans, vanilla and blend well.
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12
Drop batter by level teaspoons onto well greased baking sheets, spacing about three inches apart, baking only three at a time.
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(I attempted these using Silpat and it does not work using this material!
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).
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Bake at 350 degrees for 8 minutes or until golden brown.
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Cool on pan for one minute.
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Grease handle of long wooden spoon and lay across two mugs.
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Working quickly place cookies over handle of spoon, allowing ends to drape and resemble taco shells-cool.
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Remove.
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Repeat with remaining batter.
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21
Shells may be made up to three days in advance and stored in airtight container.
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Remember however they are very delicate.
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To assemble tacos:.
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Spoon or pipe filling into individual taco shells.
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Garnish with lime rind to resemble lettuce.
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26
To simplify can just make filling and serve in parfait glasses.
