Apple Pie Tacos

Taco Shells

6 large flour tortillas
oil for frying
2/3 c sugar
2 t cinnamon

Using a 3 1/2″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2 – 3 bite taco). Combine sugar and cinnamon in a bowl and set aside. Heat about 1 1/2″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good and bubbly. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar. Set on a pan to cool. You can leave these at room temp up to 3 days.


1 21 oz can apple pie filling, chopped coarsely
3 large apples
1 1/2 T butter
3 T brown sugar
1 t lemon juice
1 t cinnamon
1 t cornstarch
1/2 water, divided

Peel and dice apples. Toss with lemon juice. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 c water and let cook on medium heat for about 4 min. Stir cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft. Fill each taco shell with about 2 T pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.


frozen whipped topping
caramel sauce (store bought or homemade)


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