Instructions: Combine flour, sugar, cocoa, and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Cover and chill 2 hours.

Place an 8-inch nonstick skillet over medium heat just until hot. Pour 3 tablespoons of batter into pan; quickly tilt pan in all directons so batter covers bottom of pan in a thin film. Cook about 2 minutes. Flip tortilla, and cook aout 1 minute on other side.

Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl. Cook 15 minutes. Repeat procedure with remaining batter.

Arrange fruit in chocolate taco shells. Garnish with carambola, if desired.

Yield: 6 servings (129 calories per filled taco).

***** The picture with this recipe looks SO GOOD! I think, however, you could drape these over something fairly wide, like a broom handle, instead of a "tine of a wire rack," in order to form the taco with enough room to hold the fruit. I think it might look good with a little coconut sprinkled over it, too.

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