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Salted Caramel Apple Pie Tacos Recipe

Salted Caramel Apple Pie Tacos Recipe

By Kelsey Banfield

I love all different kinds of tacos as my main meal, but I’ve recently become a convert to dessert tacos. Why has this idea been ignored for so long, I wonder? Now that I make them, I realize it makes so much sense to fill homemade taco shells with delicious sweet fillings and serve them to family and friends. In the summer this may mean making ice cream tacos, but in the fall it is all about apple pie!

Salted Caramel Apple Pie Tacos 1

Salted Caramel Apple Pie Tacos 2

Making Apple Pie Tacos has recently become an obsession, and I have no intention of stopping. I simply make homemade taco shells with flour tortillas and toss them in cinnamon sugar, filling them with fresh apple pie filling, and top them with salted caramel sauce and whipped cream. Done!

It sounds complicated but I promise you it is much easier than you think. Make a batch today and get ready for fall!

Salted Caramel Apple Pie Tacos 3

Salted Caramel Apple Pie Tacos 4

Some more interesting posts:

Apple Pie Bars

Apple Pie with Bacon Lattice

Apple Pie Turnovers

Cranberry Apple Pie

Salted Caramel Apple Pie Tacos

Makes: 4


  • 4 large apples, peeled, cored, and sliced
  • 1/3 cup light brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice
  • 1 batch cinnamon sugar (2 tablespoons ground cinnamon mixed with 4 tablespoons granulated sugar)
  • Vegetable oil for frying
  • 4 flour tortillas
  • Salted caramel sauce for topping
  • Whipped cream for topping


  1. Add the apples, sugar, cornstarch, cinnamon, nutmeg, water, unsalted butter, and lemon juice to a large saucepan and toss everything well. Turn the heat to medium and stew the apples, stirring carefully, for about 10 to 12 minutes, or until the apples are tender and easily speared with a fork. Set the mixture aside to cool.
  2. Fill a small, shallow bowl with the cinnamon sugar mixture and set aside.
  3. Add enough oil to a medium-sized skillet so it’s completely covering the bottom. Warm it over medium-high heat until it is shimmering and hot all the way through. Use tongs to place half of the tortilla in the oil and allow it to brown while keeping the second half out of the oil and folded over. This will only take 30 seconds to 1 minute. Once the piece in the oil is browned turn the tortilla to the other side and allow it to cook until golden brown and crispy.
  4. Remove the taco to a plate covered with a paper towel and repeat with remaining tortillas. Once they are all cooked take each taco shell, one at a time, and place the outside in the cinnamon sugar mixture, until evenly coated.
  5. Stand the taco shells upright in a tray and fill each one with the apple pie mixture. Top with a drizzle of salted caramel sauce and a dollop of whipped cream. Serve warm!