Apple Pie Tacos: A Fun Twist on Classic Dessert Magic

Apple Pie Tacos are a delightful fusion of beloved apple pie flavors wrapped in a crispy taco shell. Perfect for fall!

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 20

Servings: 6 tacos

Course: DESSERTS

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Taco Shells

6 small flour tortillas (4.5-inch) Cut larger ones into quarters if mini tortillas are not available.
⅓ cup salted butter, melted Can substitute with coconut oil for a vegan version.
¾ cup finely crushed vanilla wafer crumbs Graham cracker crumbs can be used as a substitute.
1 tsp ground cinnamon Can use apple pie spice instead.

Filling

20 oz canned apple pie filling Can sauté fresh apples with brown sugar and lemon juice for a fresher option.
¼ cup heavy cream Full-fat coconut milk works as a dairy-free alternative.

Optional Toppings

whipped cream Use homemade or store-bought.
caramel sauce For drizzling.

Equipment

Oven
saucepan
wire rack
taco molds

Method

Directions

Preheat your oven to 375°F (190°C).
Brush each tortilla on both sides with melted butter.
Mix vanilla wafer crumbs and cinnamon together; coat both sides of the tortillas.
Rest the coated tortillas on a wire rack for about 5 minutes.
Drape tortillas over oven rack or taco molds and bake for 8-10 minutes until golden brown.
Let cool for 5 minutes.
Combine apple pie filling and heavy cream in a saucepan; heat until bubbling.
Spoon warm filling into the crispy shells.
Top with whipped cream and drizzle with caramel sauce.

Nutrition

Serving: 1tacoCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 135mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Allow apple filling to cool before adding to the shells to prevent sogginess. Check storage tips for best practices after making the tacos.

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