My husband is from the South and had mentioned these a few times. Called up my MIL for a recipe and I’m so glad I did!

Preheat oven to 400°F (200°C).
Cut circles out of flour tortillas using a cookie cutter.
Dip each circle in melted butter, then coat in graham cracker crumbs.
Place tortilla circles in an upside-down muffin tin and bake for 10 minutes or until golden brown. Let cool.
Make the Strawberry Filling:

In a saucepan, combine strawberries, sugar, and water. Bring to a boil, then reduce heat and simmer until thickened.
In a small bowl, whisk together cornstarch and cold water. Add to strawberry mixture and bring to a boil, stirring constantly. Remove from heat and let cool completely.
Prepare the Cheesecake Filling:

Beat cream cheese until smooth. Gradually add powdered sugar, lemon zest, and vanilla.
Beat in heavy cream until mixture thickens. Chill for 30 minutes.
Assemble the Tacos:

Fill taco shells with cheesecake filling, then top with strawberry filling.
Garnish with additional graham cracker crumbs, if desired.
Enjoy!