INSTRUCTIONS
To prepare the taco shells:
Pre-heat oven to 400F.
Using a cookie cutter, cut 4 to 5 rounds out of each tortilla shell to get about 20 shells.
Dip each into the melted butter and then coat in graham cracker crumbs.
Flip a muffin tin upside down.
Place the tortilla pieces in between muffin cups.
Place in pre-heated oven and bake 10 minutes until just golden brown.
Remove from the oven and let cool in pan.
To prepare the strawberry filling:
Pour water in a small pot; add sugar and strawberries.
Bring to a boil; reduce to a simmer to soften the strawberries.
Using a small bowl, dissolve cornstarch in water; pour into strawberry mix and bring to a boil; stirring constantly; mixture will be slightly chunky.
Remove from heat; cool completely.
Using a hand mixer, on medium speed, beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes until it thickens.
Chill in the refrigerator for 30 minutes.
Remove from the refrigerator and 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, if desired.
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