5 or 6 – 8 inch tortillas
1 cup graham cracker crumbs
¼ cup butter, melted
1 cup chopped strawberries
¼ cup) sugar
2 tablespoons of water
1 tablespoon cornstarch
8 ounces cream cheese, softened
¼ cup icing sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat the oven to 400*
Using a 4-inch cookie cutter, cut out as many rounds of tortillas as you can, you want at least 20.
Dip each round of tortilla you have cut in melted butter, then coat in crushed graham crackers
Fold the tortilla slightly and place it between two muffin pans (tilt the muffin pan upside down and place it between the bottom of the pan)
Bake for 10 minutes, or until starting to brown
Leave to cool on the baking sheet
While the shells are cooling, prepare the strawberry filling by adding the water, sugar and strawberries to a saucepan.
Bring to a boil, then reduce the heat and simmer to soften the strawberries
Dissolve cornstarch in water and add to strawberries, bring to a boil, stirring constantly. Remove from heat and let cool completely
In a large mixing bowl, beat cream cheese, icing sugar, vanilla, lemon zest and heavy cream until thickened.
Cover the bowl and place in the refrigerator for 30 minutes.
Using a pastry bag, fill each taco with the cream cheese filling, then top with ½ tsp strawberry filling
You can sprinkle graham cracker crumbs to garnish
Amount per serving: CALORIES: 244 | TOTAL FAT: 7g | CHOLESTEROL: 16mg | CARBOHYDRATES: 42g | SUGAR: 17g | PROTEIN: 4g