Apple Pie Tacos Recipe
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.
- 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
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
- 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.
- Mix Cinnamon Sugar: Combine the granulated sugar and cinnamon in a bowl and set aside for coating the taco shells.
- 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.
- 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.
- 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.
- Prepare Filling: Toss peeled and diced apples with fresh lemon juice to prevent browning.
- 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.
- 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.
- Assemble Tacos: Fill each cinnamon sugar-coated taco shell with about 2 tablespoons of the warm apple pie filling.
- 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
Find it online: https://kitchenbyclara.com/apple-pie-tacos-recipe/
