Apple Tacos
Prep time
Total time
For the apple filling I like to use granny smith. I feel that are the best cooking/baking apple and they are tart so the added sugar in recipes is not offensive
Serves: 12 Tacos
  • For the Apple FIlling:
  • Water ½ cup (120ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 2 tablespoons (20g)
  • Water 2 Tablespoons (30ml)
  • Diced Apples peeled and cored 1½ cups (approximately 3 medium apples) (200g)
  • For the Tortillas:
  • 1 Package of 12 Mini Tortilla Boats
  • Cinnamon Sugar *as needed (you can just mix cinnamon with sugar to your liking)
  • For the Garnishes:
  • 1 cup Raspberries
  • 2 ounces white chocolate
  • 2 ouncescube fondant for glazing *or make a sugar glaze with confectioners sugar and water
  • 1 pint Green Tea Ice Cream
  1. Boil the first 3 ingredients together
  2. Prepare a slurry with the other measure of sugar , cornstarch and the second measure of water
  3. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  4. Add the diced apples and turn heat to medium-low, simmer for about 5 - 10 minutes until slightly tender to your liking.
  5. Meanwhile coat the tortilla boats with coconut oil spray (or any spray oil you prefer) then coat them with cinnamon sugar and bake in a preheated 350°F oven for approximately 5-8 minutes or to desired crispness
  6. Cool the apple filling completely before assembling the tacos as shown in the video tutorial!
  7. Have Fun!
Tacos can stay at room temperature for several hours without the ice cream of course! Nothing will go bad - the tortillas just may get soggy
Recipe by Gretchen's Bakery at