Apple Pie Tacos
Cinnamon-sugar flour tortilla shells hold cooked apples, caramel, and whipped cream. Fill them just before serving so the shells stay crisp.
Cut the peeled apples into small, even pieces so they soften at the same rate and fit inside the shells. Cook them until tender, then stir in the cornstarch slurry to thicken the juices. The filling should be spoonable rather than runny.
Make the filling before frying the shells so you can give the hot oil your full attention. Have the cinnamon sugar and a heatproof draining area ready. Work with one tortilla at a time and use long, dry tongs.
Let the shells cool and the apple filling lose its steaming heat before assembling. Add the caramel and whipped cream at the table or just before serving. Hot filling will quickly melt the cream.
Questions You May Have About This Recipe
What kind of tortillas should I use?
Use small flour tortillas, as listed. They bend readily when warmed and give the shells a light, crisp texture. Corn tortillas behave differently and are not a direct substitute here.
Can I make the filling ahead of time?
Yes. Refrigerate the filling in a covered shallow container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat only what you need, then let it cool enough for serving.
How do I keep the taco shells crispy?
Drain and cool them completely before storing airtight at room temperature. Keep the filling separate and assemble the same day for the crispest shells.
What kind of apples work best?
Granny Smith or Honeycrisp apples are perfect because they stay firm and have a nice balance of sweetness and tartness.
Can I bake the tortillas instead of frying?
Yes. Warm the tortillas just enough to bend, brush lightly with butter and sprinkle with cinnamon sugar. Fold into taco shapes between the cups of an inverted oven-safe muffin pan and bake at 400°F for about 6 to 8 minutes, until crisp; watch closely. Cool before removing.
What You Need to Make Apple Pie Tacos
6 small flour tortillas
3 medium apples, peeled and diced
2 tablespoons butter
¼ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon lemon juice
¼ cup caramel sauce
Whipped cream for topping
¼ cup granulated sugar mixed with 1 teaspoon cinnamon, for coating
Neutral oil for frying, enough for about 1 inch in a deep skillet
How to Make Apple Pie Tacos
In a skillet, melt butter and add diced apples, brown sugar, granulated sugar, and cinnamon. Cook until apples are soft, about 8 minutes.
Mix cornstarch with water and stir into apples. Cook until thickened, then add lemon juice. Set aside.
Heat about 1 inch of oil to 350°F in a deep, heavy skillet; keep the pan less than one-third full. Using long tongs, lower one tortilla into the oil, briefly soften it, then fold it loosely in half and hold the taco shape with the tongs. Fry both sides until golden and crisp. Drain briefly, coat in the cinnamon sugar, and repeat. Let the shells cool for about five minutes before filling.
Spoon apple filling into each taco shell. Drizzle with caramel sauce.
Top with whipped cream and a sprinkle of cinnamon sugar before serving.
Tips
Check the oil with a frying thermometer and keep it near 350°F. Use a deep, heavy pan, keep it less than one-third full, and never leave hot oil unattended. Keep water away from the pan.
For a no-fry option, use the oven method above. An air fryer needs a suitable heat-safe support to hold the taco shape; do not put loose tortillas or paper in a running air fryer.
Homemade or store-bought caramel sauce works. Keep the drizzle light so it does not soak the shells.
Refrigerate leftover filling separately from the shells. Keep whipped cream refrigerated too, and limit filled tacos with cream to 2 hours out, or 1 hour above 90°F.
Serve filled tacos promptly. Only re-crisp empty shells in the oven, watching closely because the sugar can burn. Do not reheat tacos with whipped cream already on top.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were absolutely amazing. My family thought I bought them from a bakery.” Karen L.
⭐️⭐️⭐️⭐️ “The shells came out perfect and the apple filling was so good. I’ll make these again for our next get-together.” Diane M.
⭐️⭐️⭐️⭐️⭐️ “So fun to make and even better to eat. My grandkids loved building their own.” Nancy T.
⭐️⭐️⭐️⭐️ “Simple recipe that tastes like fall. I added extra cinnamon and they came out great.” Patricia F.
⭐️⭐️⭐️⭐️⭐️ “This dessert is genius. The caramel drizzle and whipped cream make it irresistible.” Susan R.
Printable Recipe
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Apple Pie Tacos
Crisp cinnamon-sugar flour tortilla shells filled with cooked apples, caramel, and whipped cream. Cool the shells and let the filling stop steaming before assembling the six tacos.
Ingredients
- 6 small flour tortillas
- 3 medium apples, peeled and diced
- 2 tablespoons butter
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ¼ cup caramel sauce
- Whipped cream for topping
- ¼ cup granulated sugar mixed with 1 teaspoon cinnamon, for coating
- Neutral oil for frying, enough for about 1 inch in a deep skillet
Instructions
- In a skillet, melt butter and add diced apples, brown sugar, granulated sugar, and cinnamon. Cook until apples are soft, about 8 minutes.
- Mix cornstarch with water and stir into apples. Cook until thickened, then add lemon juice. Set aside.
- Heat about 1 inch of oil to 350°F in a deep, heavy skillet; keep the pan less than one-third full. Using long tongs, lower one tortilla into the oil, briefly soften it, then fold it loosely in half and hold the taco shape with the tongs. Fry both sides until golden and crisp. Drain briefly, coat in the cinnamon sugar, and repeat. Let the shells cool for about five minutes before filling.
- Spoon apple filling into each taco shell. Drizzle with caramel sauce.
- Top with whipped cream and a sprinkle of cinnamon sugar before serving.
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