• Start with the topping, followed by the filling and lastly the shells right before serving.

Topping

• To a small saucepan add fresh or frozen strawberries and sugar.
• Bring mixture to a boil (it will create its own juices) constantly stirring to get all of the strawberries soft (3-4 mins)
• Combine 1 tablespoon of cornstarch with 1 tablespoon water. 
• Mix well creating a slurry.
• Pour into strawberry topping mixture and stir until smooth.
• Increase the heat to bring mixture to a boil. Stir and remove to cool.

Filling

• Whisk or beat together cream cheese, lemon zest, vanilla and heavy cream until a soft peak forms.
• Chill in the fridge for 30 mins and transfer to a piping bag.

Assembly

• Pipe cheesecake filling into each taco shell
• Top with 1/2 tsp strawberry topping.
• Sprinkle with graham cracker crumbs or powdered sugar.