Cream ½ cup of unsalted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in one large egg and 1 tsp of vanilla extract until fully incorporated. In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ tsp of baking soda, and ¼ tsp of salt. Fold the dry ingredients into the wet mixture and stir in 1 cup of semi-sweet chocolate chips. Chill the dough for 30 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop approximately 3 tablespoons of dough and flatten into a circle on the parchment. Place each dough circle over the bottom of a small bowl or tin to create a taco shell shape. Bake for 10-12 minutes, or until edges are golden brown. Let cool in molds for 2 minutes before transferring to a wire rack.

While the cookie shells cool, whip 1 cup of cold heavy whipping cream in a mixing bowl. Add 3 tbsp of powdered sugar and a splash of vanilla extract. Beat until stiff peaks form, about 4-5 minutes. Fill a piping bag with the whipped cream.

Once the cookie shells are cooled, pipe the creamy filling into each taco shell. Top with diced fresh strawberries and mango for fruit salsa. Sprinkle rainbow sprinkles on top. Serve immediately.