Banana Caramel Mini Tacos

Instructions

1. Heat 5-6cm of vegetable oil in a large deep pan or deep fat fryer, to 180°C, or until a small piece of bread dropped in the hot oil browns in 10 seconds.
2. Place the sugar in a clear resealable bag. Fry the tortillas in batches in the hot oil for 1 minute on each side, using tongs to turn tortillas halfway through, until light brown all over. Drain tortillas upside down on a baking sheet lined with kitchen paper until slightly cool. If the middles of the tortillas are puffed, gently press down with the back of a spoon. Toss 4 tortillas at a time in the bag of sugar to coat. Remove to a wire rack to cool completely.
3. Mix the caramel sauce and rum in a small bowl and stir until combined.
4. Heat the butter in a large non-stick frying pan, over a medium-high heat, until melted. Add the banana slices and cook for 3-4 minutes, stirring until golden and caramelised. Pour in half of the rum caramel and mix gently to combine then remove the pan from the heat.
5. Divide the banana mixture between the fried tortillas and top with small scoops of ice cream. Serve drizzled with the remaining caramel sauce.