Instructions:
1. Prepare the Taco Shells:
- In a shallow bowl, mix the granulated sugar and cinnamon.
- Heat about half an inch of vegetable oil in a skillet over medium heat.
- Using tongs, dip a tortilla into the hot oil for a few seconds on each side until it becomes pliable.
- Immediately transfer the tortilla to the cinnamon-sugar mixture, coating both sides generously. Fold the tortilla in half and hold it in place until it crisps up and holds its taco shape. Set aside on a paper towel-lined plate. Repeat with the remaining tortillas.
2. Make the Apple Pie Filling:
- In a large skillet or pan, melt the butter over medium heat.
- Add the diced apples and sauté for about 3-4 minutes until they start to soften.
- Sprinkle the brown sugar, cinnamon, nutmeg, and lemon juice over the apples. Stir to combine.
- Cook the mixture for another 5-7 minutes until the apples are tender but not mushy, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Set aside.
