Apple Pie Tacos Recipe

Introduction

Apple Pie Tacos offer a delightful twist on the classic dessert, combining warm, spiced apple filling with crispy tortilla shells dusted in cinnamon sugar. These handheld treats are perfect for gatherings or a fun family dessert.

Ingredients

• 6 large flour tortillas
• 1 cup oil (for frying)
• ⅔ cup granulated sugar
• 2 teaspoons cinnamon
• 21 ounces apple pie filling (1 can, chopped coarsely)
• 3 large apples
• 1 ½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)
• Frozen whipped topping
• Caramel sauce (store bought or homemade)

Instructions

1. Step 1: Using a 3.5-inch circle cutter, cut out circles from the tortillas. You should get about 5 circles from each tortilla. This size works well for 2-3 bite tacos.
2. Step 2: In a bowl, combine the granulated sugar and 2 teaspoons cinnamon. Set aside.
3. Step 3: Heat about 1 ½ inches of oil in a pan over medium heat. Test the oil by dropping a small piece of tortilla in; it should bubble vigorously when ready.
4. Step 4: Using tongs, place one tortilla circle in the hot oil for about 5 seconds. Flip it, then fold it in half while holding it folded for roughly 5 seconds or until browned. Flip again and fry the other side until crispy.
5. Step 5: Remove the fried shell immediately from the oil, shake off excess oil, and toss it in the cinnamon sugar mixture. Set aside on a pan to cool. These shells can be kept at room temperature for up to 3 days.
6. Step 6: Peel and dice the fresh apples, then toss them with lemon juice.
7. Step 7: In a pan over medium heat, melt the butter and add the diced apples, 1 teaspoon cinnamon, and brown sugar. Pour in about ¼ cup of water and cook for 4 minutes, stirring occasionally.
8. Step 8: Mix the cornstarch into the remaining ¼ cup water until smooth, then add this to the pan. Continue cooking until most of the liquid has evaporated and the apples are soft.
9. Step 9: To assemble, fill each taco shell with about 2 tablespoons of the warm apple filling. Top with frozen whipped topping and drizzle with caramel sauce if desired.

Tips & Variations

• Use different types of apples, like Granny Smith or Honeycrisp, for varied flavor and texture.
• Try adding a pinch of nutmeg to the apple filling for extra warmth and spice.
• For a healthier option, bake the tortilla shells instead of frying until crisp.
• Swap frozen whipped topping for vanilla ice cream for a cool contrast.

Storage

Store any leftover taco shells in an airtight container at room temperature for up to 3 days to maintain crispness. Keep the apple filling refrigerated for up to 3 days and reheat gently on the stove before serving. Assemble tacos just before eating to prevent the shells from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, the shells can be made up to 3 days in advance and stored at room temperature in an airtight container to keep them crisp.

What can I use if I don’t have a circle cutter?

You can use a cup or a small bowl as a makeshift cutter to cut the tortilla circles. Any similar-sized round object with a sharp edge will work fine.

Apple Pie Tacos Recipe

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★★★★★

4.5 from 70 reviews

Delight in a creative twist on classic apple pie with these crunchy and sweet Apple Pie Tacos. Crispy flour tortilla shells are fried to golden perfection, coated in cinnamon sugar, and filled with warm, tender apple pie filling. Topped with whipped cream and a drizzle of caramel sauce, these dessert tacos are perfect for a fun and comforting treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 30 tacos (5 per tortilla) 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Taco Shells

• 6 large flour tortillas
• 1 cup oil (for frying)
• ⅔ cup granulated sugar
• 2 teaspoons cinnamon

For the Apple Pie Filling

• 21 ounces apple pie filling (1 can, chopped coarsely)
• 3 large apples, peeled and diced
• 1 ½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water, divided

For Serving

• Frozen whipped topping
• Caramel sauce (store bought or homemade)

Instructions

1. Prepare Taco Shells: Using a 3.5-inch circle cutter, cut out circles from each tortilla to create about five circles per tortilla. This size works well for bite-sized tacos.
2. Mix Cinnamon Sugar: Combine the granulated sugar and cinnamon in a bowl and set aside for coating the taco shells.
3. Heat Oil: Pour about 1 ½ inches of oil into a pan and heat over medium heat. Test the oil readiness by dropping a small piece of tortilla in; it should bubble vigorously.
4. Fry Tortilla Circles: Using tongs, place a tortilla circle in the hot oil for about 5 seconds, then flip it. Fold it in half using the tongs and hold folded for about 5 seconds until it browns. Flip and fry the other side until crispy and golden brown.
5. Coat Shells: Remove the taco shell from oil, shake off excess oil, and immediately roll it in the cinnamon sugar mixture. Place on a pan to cool. Shells can be kept at room temperature for up to 3 days.
6. Prepare Filling: Toss peeled and diced apples with fresh lemon juice to prevent browning.
7. Cook Apples: In a pan over medium heat, melt butter. Add the chopped apples, cinnamon, and brown sugar. Pour in about ¼ cup of water and cook for approximately 4 minutes, stirring occasionally.
8. Thicken Filling: Mix the cornstarch with the remaining water, then add to the pan. Continue cooking until most liquid evaporates and apples are soft and thickened.
9. Assemble Tacos: Fill each cinnamon sugar-coated taco shell with about 2 tablespoons of the warm apple pie filling.
10. Add Toppings: Top each filled taco with a dollop of frozen whipped topping and drizzle with caramel sauce as desired. Serve immediately for best texture and flavor.

Notes

• Use a 3.5-inch cutter for perfect taco shell size, but adjust to your preference.
• The oil temperature should be medium to avoid burning the shells while cooking through.
• Filling can be made ahead and reheated; however, taco shells are best fresh to remain crispy.
• Store leftover shells in an airtight container to maintain crispness.
• For a healthier option, consider baking the shells instead of frying.
• Serve with vanilla ice cream instead of whipped topping for a decadent dessert variation.

Keywords: apple pie tacos, dessert tacos, fried tortilla shells, cinnamon sugar, apple pie filling, caramel sauce topping, whipped cream dessert