|Butter||1 1⁄2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Ricotta cheese||2 Cup (32 tbs), drained|
|Powdered sugar||3⁄4 Cup (12 tbs)|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Tequila||1 1⁄2 Tablespoon|
|Fresh cherries/2 tablespoons dried cherries||12|
|Shredded coconut||8 Ounce (1 Package)|
|Green food coloring||3 Drop|
|Orange food coloring||3 Drop|
|Pistachios||1⁄3 Cup (5.33 tbs)|
|Chocolate chips package||12 Ounce (1 Package, 12 Ounce, About 2 Cup)|
For the shells, blend the sugar and butter with the flour and add the egg yolk and white wine.
Divide the dough into 10 pieces and roll each into a ball.
Using a pasta machine, roll out the dough into thin rounds about 5 to 6 inches in diameter.
In a stockpot or fryer, heat the oil to 370°F, or until a pinch of dough dropped into the oil bobs to the surface immediately.
Drape the dough over a taco, or use tongs to fold the dough in half, keeping it open enough for the filling, and fry the shell until it's golden brown.
Drain the taco-noli and set it aside on paper towels to absorb any oil.
For the filling, whisk together the ricotta and sugar.
Using an electric mixer, whip the cream until it's stiff.
Fold the vanilla and tequila carefully into the whipped cream.
Fold in the ricotta.
Refrigerate the mixture until you're ready to fill the taco-nolis.
To make the toppings, pit and destem the cherries and cut them into quarters.
Mix 1/2 cup of the coconut with 2 or 3 drops of orange food coloring to make the "cheese," and mix another 1/2 cup of coconut with 2 or 3 drops of green food coloring for the "lettuce"; toss to color the coconut.
Rub the skin off the pistachios to make the "avocado." Spoon the filling into the tacos and sprinkle on the toppings.