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The Best Apple Pie Tacos Recipe

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★★★★★

4.6 from 63 reviews

These Apple Pie Tacos combine the best flavors of classic apple pie with a fun and unique taco twist. Crispy cinnamon-sugar coated taco shells are filled with warm apple pie filling mixed with caramel sauce, making for a delightful dessert perfect for any occasion. Serve them warm with a scoop of vanilla ice cream and extra caramel drizzle for an irresistible treat.

Ingredients

Scale

For the Taco Shells

  • ¼ cup (½ stick) salted butter, melted
  • ½ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 6 (4.5 inch) street taco flour tortillas

For the Filling

  • 20 ounce can apple pie filling
  • ⅓ cup caramel sauce

Optional Garnishes

  • Vanilla ice cream
  • Extra caramel sauce

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and place a cupcake or muffin tin upside down on a baking sheet to create a taco shape mold.
  2. Prepare Butter for Dipping: Pour the melted salted butter into a shallow bowl to easily coat the tortillas.
  3. Mix Cinnamon Sugar: In a separate shallow bowl, whisk together the light brown sugar and ground cinnamon until smooth and lump-free. Place a small plate nearby for holding coated tortillas.
  4. Coat Tortillas with Butter: Dip each flour tortilla into the melted butter, coating both sides thoroughly. Let the excess butter drip off by gently shaking the tortilla.
  5. Coat Tortillas with Cinnamon Sugar: Place the buttered tortilla on the plate, then scoop some cinnamon sugar onto it and spread evenly over one side. Shake off any excess sugar back into the bowl, then carefully coat the other side the same way. This will result in a thick cinnamon sugar layer on each side.
  6. Form Taco Shape: Lay each coated tortilla across two inverted cupcake tin indentations to create a taco shell shape. Repeat this process with all tortillas.
  7. Bake Shells Partially: Bake in the preheated oven for 5-7 minutes until the taco shells puff slightly and hold their shape, but do not brown deeply.
  8. Prepare Filling: While the taco shells bake, transfer the apple pie filling to a medium bowl. Chop any large apple slices into bite-sized pieces using a spoon, knife, or kitchen scissors. Stir in the caramel sauce until well combined.
  9. Fill Taco Shells: Remove the taco shells from the oven and gently break any bubbles inside. Spoon 1-2 generous spoonfuls of the apple pie filling mixture into each shell, making sure not to overfill to avoid spilling.
  10. Bake Shells Fully: Return the loaded taco shells to the oven and bake for an additional 3-5 minutes until the shells turn golden brown and the filling is heated through.
  11. Cool and Serve: Remove the apple pie tacos from the oven and allow them to cool for 3-5 minutes. Serve warm, optionally garnished with vanilla ice cream and drizzled extra caramel sauce for a decadent finish.

Notes

  • To make this dessert gluten-free, substitute the flour tortillas with gluten-free tortillas of similar size.
  • For a richer flavor, use homemade apple pie filling with fresh apples.
  • Carefully handle the hot taco shells to avoid breaking them; cooling briefly will help them firm up.
  • These tacos can be served as a fun dessert at parties, afternoon treats, or holiday gatherings.
  • Leftover apple pie filling can be stored in the refrigerator for up to 3 days.

Keywords: apple pie tacos, dessert tacos, apple dessert, cinnamon sugar tortillas, caramel apple dessert, easy apple pie recipe

Find it online: https://dishedbydana.com/the-best-apple-pie-tacos-recipe/