Strawberry Cheesecake Tacos

 I don't know if I would actually eat this...But it sure looks good doesn't it?

INGREDIENTS:

1 cup strawberries chopped 

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

DIRECTIONS:

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 1/2 tsp strawberry filling. 

Sprinkle with additional graham cracker crumbs, optional!

ENJOY!