Apple Pie Tacos
Apple Pie Tacos are such a fun twist on a classic apple pie recipe!
Foto: Spend With Pennies
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)
Steps
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Using a 3.5" 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).
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Combine sugar & cinnamon in a bowl and set aside. Heat about 1 ½" 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 & bubbly.
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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.
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Set on a pan to cool. You can leave these at room temperature for up to 3 days.
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Peel and dice apples. Toss with lemon juice.
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Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
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(see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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