5 8 inch Tortillas about 20 rounds
1 cup graham cracker crumbs
1/4 cup butter melted
1 cup strawberries chopped
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup powdered
Pre-heat oven to 400°F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.
Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional.