Sort ingredients
rmcquien
QR Code
Listen
Pdf
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 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 ½ tsp strawberry filling.
Sprinkle with additional graham cracker crumbs, optional!
Enjoy!