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Try a salty spin on an old ice cream-truck favorite, the Choco Taco. Fill taco shells with softened vanilla ice cream and freeze until hard, about 2 hours. Melt 6 ounces chopped semisweet chocolate in the microwave, then stir in 6 tablespoons chopped butter and 1 1/2 tablespoons corn syrup. Dip the tacos in the chocolate, sprinkle with chopped peanuts and let harden, about 2 minutes.
(Photograph by Kang Kim)