Tacos are a beloved dish that can be found on dinner tables all across America. From classic beef tacos to inventive fusion creations, the humble taco can satisfy cravings for flavors ranging from simple and comforting to bold and adventurous.
But what does one serve for dessert after demolishing a pile of tacos?
The natural tendency may be to reach for an ordinary cookie or brownie, resigning dessert to an afterthought.
However, with the right selection of sweets, dessert can be elevated from a mere finale to a course just as special as the savory main attraction.
For the ultimate taco night indulgence, consider serving one of these delightful desserts that will have you ending your meal on a high note.
Top 5 Best Desserts to go With Tacos
Churro Tots
If you’re craving the flavor of a classic churro but want something a bit more unique, churro tots are the way to go. These wildly addictive morsels take the basic churro concept and transform it into bite-sized nuggets of joy. Made by piping a simple churro dough into a tot shape and frying until golden brown, churro tots emerge from the oil crispy on the outside and delightfully doughy on the inside.
The beauty of churro tots lies in their versatility. You can toss them in a shower of cinnamon-sugar for a classic churro vibe, or get adventurous with toppings and dipping sauces. A drizzle of dulce de leche brings buttery caramel notes, while a cup of chocolate sauce on the side allows you to enjoy the churro tots fondue-style. For an extra flavor punch, try rolling the tots in a spiced sugar blend featuring cinnamon, cayenne, and just a touch of espresso powder. Serve these up while piping hot alongside your tacos for the ultimate in handheld dessert bliss.
Mexican Hot Chocolate Sopapillas
Sopapillas, those pillowy puffs of fried dough, are a natural fit for a taco night dessert. Warm from the fryer and drizzled with honey, the simple sopapilla is hard to beat in its traditional form. But for a decadent twist on this classic, try making Mexican hot chocolate sopapillas.
Start by making a basic sopapilla dough enriched with a hint of cinnamon. While the dough rests, whip up a batch of thick and rich hot chocolate flavored with cinnamon, vanilla, and a touch of cayenne pepper. When you’re ready to fry, use a slotted spoon or small ice cream scoop to carefully drop rounds of dough into the hot oil, frying until they puff up into golden brown orbs.
Transfer the hot sopapillas to a plate and give them a dusting of cinnamon sugar while they’re still warm and crisp. Serve them up with the velvety hot chocolate on the side for dipping or drizzling. The slight heat from the cayenne provides the perfect contrast to the sweet and creamy chocolate. Enjoy these with a tall glass of cold milk if the spice gets too lively.
Sweet Corn Ice Cream
While you may associate corn with savory dishes like tacos, elotes, and tamales, sweet corn can also play a delicious role
in the dessert realm. Sweet corn ice cream capitalizes on the natural sugars found in fresh corn to create a uniquely flavored frozen treat that complements the flavors of a taco feast beautifully.
To make sweet corn ice cream, you’ll first need to pull out your ice cream maker. Then simmer kernels from several ears of fresh corn in cream until the natural starches release and thicken the mixture. Blend this corn cream to a smooth puree before whisking in some egg yolks to create a custard base.
Once the corn custard is properly chilled, churn it in your ice cream maker and transfer to the freezer to set. The finished ice cream has a luxuriously smooth and creamy texture with an unmistakable sweet corn essence. While superb on its own, this ice cream reaches new heights when served hot fudge-style, drizzled with a generous pour of Mexican cajeta—a thick, rich sauce made by simmering goat’s milk and sugar into a state of caramelized splendor.
Spicy Chocolate-Dipped Plantain Chips
When it comes to desserts that play nicely with the flavors of tacos, plantains absolutely need to be in the mix. These starchy, banana-like fruits are versatile enough to take on savory or sweet roles. For a unique way to enjoy plantains for dessert, try making spicy chocolate-dipped plantain chips.
First, slice ripe (but not overly blackened) plantains on the diagonal into long oval shapes about 1/4-inch thick. These slices get fried at a relatively low temperature until golden and crispy, taking on an incredible sweetness as they cook. Allow the chips to cool and drain while you prepare the chocolate.
Melt together some good-quality dark chocolate and a bit of coconut oil or vegetable oil until pourable but still thick. Now the fun begins: One by one, dip each plantain chip into the chocolate, coating about halfway up the oval. As the plantain chips drain, sprinkle them generously with a blend of spices like cinnamon, cayenne, and just a touch of smoky ancho chile powder. The combination of creamy chocolate, sweet caramelized plantain, and a kick of heat is downright irresistible alongside your favorite tacos.
Sweet Corn Tres Leches Cake
After a round of tacos, there’s nothing quite as satisfying as a big slice of an ultra-moist and creamy cake. And when that cake is a tres leches infused with the flavor of fresh sweet corn, it becomes a masterpiece on par with the very best desserts.
The process of making this sweet corn tres leches cake begins by baking a simple corn-scented butter cake. While the warm cake cools slightly, whisk together a trio of milks: evaporated milk, sweetened condensed milk, and heavy cream infused with sweet corn puree. Once the cake is ready, prick it all over with a fork, and then slowly drizzle and brush the sweet corn tres leches mixture evenly over the entire surface, allowing it to soak in completely.
As the milk absorbs into the cake, it creates an interior that is dense, custardy, and loaded with the sweet essence of fresh corn. For serving, top with dollops of lightly sweetened whipped cream and a sprinkling of toasted corn nuts for added crunch and flavor. This reimagined tres leches is the ultimate in decadent desserts to pair with a taco feast.
Bonus: Churro Milkshake
If you’re looking to go all out for a showstopping dessert to accompany your tacos, do yourself a favor and whip up a batch of churro milkshakes. This sipper dessert combines the flavors of a classic churro with a thick, creamy milkshake for a delightfully indulgent treat.
To make the churro component, you’ll need to fry up some churros and then let them drain on a paper towel-lined plate. The churros can be formed into their traditional ridged shape, or you can have a little fun and try fashioning them into churro “fries” for easier dipping.
Next, make your churro milkshakes by blending together milk, vanilla ice cream, cinnamon, and a touch of brown sugar. Pour the milkshake base into tall glasses, using a glass or metal blender cup to serve if possible. When you’re ready for the ultimate treat, dunk the warm churros into the milkshakes and give them a twirl to coat them in the creamy, cinnamony shake.
Take things to the next level by rimming your shake glasses with cinnamon sugar, drizzling in some gooey dulce de leche or cajeta sauce, and crowning the whole affair with a shot of whipped cream. This churro milkshake provides the perfect excuse for dunking and sipping your way through dessert in the most whimsical and delicious way possible.
No matter which tempting dessert you choose to make, any of these sweet treats is sure to provide a memorable finale to your taco night spread. From the churro-inspired goodies to the caramelized plantain delights, these desserts celebrate the vibrant flavors and ingredients found in Mexican cuisine. By thinking outside the box and allowing dessert to shine, you’ll transform a casual taco gathering into an event filled with truly delicious surprises from start to finish.
