Flip a muffin tin upside down to help the shells hold their shape after frying.
In a large non-stick skillet, add ghee or butter and cook until melted.
Add chopped apples, sugar, corn starch, lemon juice, cinnamon and nutmeg to skillet. Stir mixture to coat apples.
Slowly add water and combine, cooking until apples are fork tender and mixture has a thick caramel look to it (think apple pie filling).
In a large zip lock bag, add cinnamon and sugar and mix. Set aside.
In a medium saucepan, add oil and heat until temperature reaches 375 degrees. Add two flour tortillas at a time and fry until crisp but still pliable (1-2 minutes, flipping often).
Drain fried shells on paper towel briefly and toss in cinnamon sugar zip lock bag until shell is coated. Remove from bag, fold in half (or use muffin tin) and let cool.
To make cream topping (optional), add all ingredients listed above in medium sized mixing bowl and combine with a hand mixer until ingredients are smooth and creamy. Pour mixture in a large zip lock bag and cut tip off corner.
To assemble tacos: Open shell and fill halfway with apple pie mixture. Drizzle with cream topping. Add a dash of cinnamon to complete the taco and serve!
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