southerncook
Instructions:
Preheat your oven to 350°F (180°C).
Place the mini taco shells on a baking sheet and bake for 5-7 minutes until they are slightly crispy. Set aside to cool.
In a medium saucepan, combine the chopped strawberries, sugar, water, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are soft and syrupy.
Remove from heat and let it cool down.
Once the strawberry mixture has cooled, spoon it into the taco shells.
Top each mini taco with a dollop of whipped cream and sprinkle with crushed graham crackers.
Serve and enjoy!
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