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Prepare the Taco Shells: Preheat oven to 400°F (200°C). Cut 4-5 rounds from each tortilla using a cookie cutter (approximately 20 rounds total). Dip each round in melted butter, then coat with graham cracker crumbs.
Bake the Taco Shells: Flip a muffin tin upside down. Place the tortilla rounds between the muffin cups. Bake for 10 minutes, or until golden brown. Let cool completely in the pan.
Make the Strawberry Filling: In a small pot, combine water, sugar, and chopped strawberries. Bring to a boil, then reduce heat to a simmer and cook until the strawberries soften.
Thicken the Strawberry Filling: In a small bowl, dissolve cornstarch in cold water. Pour the cornstarch mixture into the strawberry mixture and bring to
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