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Two to three hours prior to serving, warm oil in a skillet. Lightly fry tortillas, then remove and drain on paper towels.
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Mix together cinnamon and granulated sugar, then sprinkle one side of the tortillas with the mixture. Fold in half or place in taco form to cool, with the spiced side on the outside.
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Core and cut fresh strawberries, and sprinkle with sugar or sugar substitute. Stir and refrigerate until needed.
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In a mixing bowl, mix together cream cheese and powdered sugar until smooth. Stir in whipped topping.
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Place 1–2 tablespoons of the cream cheese mixture inside the cooled taco shells.
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Add prepared strawberries to each taco. Garnish with a spray of whipped topping and fresh mint or chopped nuts, if desired. Serve cooled.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.