How to Make It
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.
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.
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.
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.
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.
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.