In a large mixing bowl, cream together the unsalted butter and both sugars until light and fluffy, about 3 minutes. Add in the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients, ensuring everything is well combined, and then gently fold in the semi-sweet chocolate chips. Chill the dough in the refrigerator for 30 minutes to firm up.

Preheat your oven to 350°F (175°C). Scoop about 3 tablespoons of chilled dough and flatten it into a circle on a parchment-lined baking sheet. Drape the cookie circle over the bottom of a small bowl or an inverted can to create a taco shape. Bake for 10-12 minutes, or until the edges are golden brown. Allow them to cool in their molds for 2 minutes, then transfer them to a wire rack to cool completely.

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, about 4-5 minutes. Transfer the whipped cream into a piping bag or a large ziptop bag with the corner snipped off.

Pipe the whipped cream filling generously into each taco shell. Top each filled taco with diced fresh strawberries and mango, adding a colorful flair. Sprinkle with rainbow sprinkles or mini chocolate chips for a decorative touch.