Apple Pie Tacos

This recipe came up on Facebook the other day.  I think I already know what I am taking for the choir Christmas potluck!

Ingredients:
Taco Shells

• 6 large Flour Tortillas
• Oil for frying
• ⅔ cup sugar
• 2 teaspoons cinnamon

Filling

• 3 large apples
• 1½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)

Other

• Frozen Whipped Topping
• Caramel sauce

Directions:

• Using a 3.5" circle cutter, cut out circles from your tortillas. (You should get about 5 from each tortilla.)  
• Combine sugar & cinnamon in a bowl and set aside. 
• Heat about 1½" of oil in a pan on the stove over medium heat. 
• Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. 
• Flip it over and fold it in half holding it folded for about 5 seconds or until browned. 
• Flip over and fry the other side until crispy. 
• Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
• Set on a pan to cool. (You can leave these at room temperature for up to 3 days.)
• Peel and dice apples. 
• Toss with lemon juice.
• Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. 
• Add about ¼ cup water and let cook on medium heat for about 4 minutes. 
• Stir 1 teaspoon cornstarch into remaining water and add to pan. 
• Continue cooking until most of the liquid is gone and apples are soft.
• Fill each taco shell with about 2 tablespoons of pie filling.
• Top with frozen whipped topping and a drizzle of caramel sauce.

Note:     A 21 oz can apple pie filling, chopped coarsely can replace the                                  homemade filling.