You know those dishes that you really don't think will work until you try them? This is one of those. Chocolate tacos are really quite delicious... especially the salsa that goes with them. You should at least make that!
For the wraps, combine the flour, cocoa power, baking powder, sugar, salt, water and vegetable oil. Form a ball, then tear off 40g pieces and flatten them into small circles. Repeat for all of the dough and let it rest for 15 minutes. Flour the work surface and a rolling pin and roll the dough into thin discs.
Heat a dry frying pan over a high heat and add the first disc. Cook for 2-3 minutes, until it begins to brown and dark spots appear. Repeat for all of the tortilla discs. Now preheat the oven to 180ºC and fold the tacos in half over the bars of a rack. Bake for 10 minutes, until the taco shells are crisp.
Blitz the custard with the avocado until very smooth. Freeze and stir every 30 minutes for 2 hours.
Peel and dice the mango and pineapple into very small cubes. Hull the strawberries and dice into the same sized cubes. Place them into a mixing bowl and add the zest and juice of the lime. Finely chop the mint and add that with the pinch of cayenne.
To assemble, spread the white chocolate ganache over the tortilla. Top with the brownies, then the frozen avocado custard. Finally, add the salsa and serve! Makes 6 tacos