Ingredients:
°5 Tortillas of 8 inches about 20 rounds
°1 cup graham cracker crumbs
°1/4 cup melted butter
°1 cup chopped strawberries
°1/4 cup sugar
°2 teaspoons of water
°1 tablespoon cornstarch
°1 tsp of cold water
°1 s heavy cream
°1 s softened cream cheese
°1 t lemon zest
°1 t vanilla
°1/4 cup powdered sugar
Instructions:
Preheat oven 400F. Cutting 4-5 rounds out of eaeverych tortilla shell with a cookie cutter to get about 20 shells. Dip each in melted butter then coat with graham cracker crumbs.
Flip a muffin tin. Place the tortilla pieces between the muffin tins. Baking for 10 min
Prepare the strawberry filling: In a small saucepan pour water, add sugar and strawberries. Bring to a boil and reduce to low heat to soften the strawberries.
Dissolve cornstarch in water and pour into strawberry mixture and bring to boil, stirring constantly (mixture will be slightly coarse). Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes on medium speed until thickened. Chill in the refrigerator for 30 minutes. Transfer to a piping bag.
Fill tacos with cream cheese filling and top with 1/2 tsp. strawberry filling. Sprinkle with extra graham cracker crumbs, optional! +
Enjoy!