Ingredients
5 8 inch Tortillas about 20 rounds 1 cup graham cracker crumbs 1/4 cup melted butter 1 cup chopped strawberries 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 sugar
Instructions
Pre-heat oven to 400F. 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 up side 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! Enjoy!
