Apple Pie Tacos

Recipe By: Holly Nilsson / Spend With Pennies

Crispy cinnamon-sugar taco shells stuffed with warm apple pie filling and finished with whipped topping and caramel. Dessert tacos have officially entered the chat.

🎥 WATCH The VideoWhat You’ll Need

Taco Shells

6 large flour tortillas
1 cup oil, for frying
2/3 cup granulated sugar
2 tsp cinnamon

Apple Filling — Quick Version

1 can (21 oz) apple pie filling, roughly chopped

OR Homemade Apple Filling

3 large apples
1 1/2 tbsp butter
3 tbsp brown sugar
1 tsp fresh lemon juice
1 tsp cinnamon
1 tsp cornstarch
1/2 cup water, divided

For Serving

Frozen whipped topping, as needed
Caramel sauce, as needed

Step By Step

1️⃣ Cut The Shells

Use a 3 1/2-inch round cutter to cut small circles from the flour tortillas. You should get roughly five rounds from each large tortilla.

2️⃣ Make The Cinnamon Sugar

Mix the granulated sugar and cinnamon in a shallow bowl. Heat about 1 1/2 inches of oil in a pan over medium heat until a small tortilla scrap bubbles when dropped in.

3️⃣ Fry And Fold

Lower one tortilla round into the hot oil with tongs. Fry briefly, flip, then fold it in half and hold the taco shape as it begins to crisp. Continue frying until golden and crisp on both sides.

4️⃣ Coat The Shells

Shake off excess oil, then immediately toss the hot shell in the cinnamon sugar. Transfer to a pan and let cool. Repeat with the remaining tortilla rounds.

5️⃣ Make The Apple Filling

If using canned filling, roughly chop the apples and warm the filling before serving. For the homemade version, peel and dice the apples and toss with lemon juice. Cook the butter, apples, cinnamon, and brown sugar over medium heat. Add 1/4 cup water and cook for about 4 minutes. Stir the cornstarch into the remaining 1/4 cup water, add it to the apples, and continue cooking until the apples are tender and the liquid has thickened.