Photo: Daniel Agee; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
Active Time
45 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 1 taco)

These decadent dessert tacos are essentially like having your own, individual apple pie (but way easier to make and more fun to eat). Start with our endlessly customizable Dessert Taco Shells, fill them with a gooey-good caramel apple filling, then top them off with even more caramel goodness. We finished our tacos off with the Caramel Whipped Cream detailed below, but a scoop of your favorite vanilla ice cream wouldn't be a bad call either. 

How to Make It

Step 1

Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.

Step 2

Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.

Step 3

Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.

Step 4

Prepare the Caramel-Apple Filling: Toss together apples, brown sugar, and flour in a large bowl. Melt butter in a large skillet over medium-high. Add apple mixture, and cook, stirring often, until apples are tender and sauce has thickened, about 20 minutes. Remove from heat. Sprinkle with salt and cinnamon; stir to combine.

Step 5

Prepare the Caramel Whipped Cream: Combine cream and caramel topping in a large bowl. Beat with an electric mixer on medium speed until foamy, about 1 minute. Add cinnamon; increase speed to medium-high, and beat until stiff peaks foam, about 3 minutes.

Step 6

Assemble the Tacos: Divide Caramel-Apple Filling evenly among the Taco Shells. Top evenly with Caramel Whipped Cream, and drizzle each taco with about 1/2 tablespoon caramel topping.

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