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!
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