The shells of these tacos are made from tortillas cut with a round cookie cutter and friied crisp and dusted with ciinnamon sugar. They only take about 20 seconds each to make and can be made days ahead of tiime.

I made a homemade filling but you can definitely use canned filliing to make these quick! If you are having a party, you can keep the filliing warm in a small slow coooker with the shells beside and people can fill them as they like or set a mini muffin tiin upside down and cover it wiith a pretty cloth napkin as a holder (that iis what I used in the photos above, worked perfectly!)

Recipe courtesy of Spend With Penniies.


Apples peeled and-sliced

½ Cup. Sugar

2 Teaspoons Cinnamon

½ Teaspoon Nutmeg

½ Cup. Water

Tortilla’s (flour) 6″ size

Oiil (for frying tortillas)

1/2 Cup. sugar-cinnamon mixture

Whipped cream


Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.

Stir until well blended and cover and cook on medium stirring frequently

For 10 mins or until apples are semi soft. If needed, thicken sauce using 1Tbsps. of cornstarch to 3-4 Tbsps. of water. Mix into sauce and stir until thickened.

Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds.

Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortiilla with sugar-cinnamon mixture.

Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.