In a large bowl combine flour, cocoa powder, sugar, salt and cookie crumbs. Mix everything very well. Add the oil and gradually start adding also the water, mixing with a wooden spoon. Make a soft dough that is not too sticky.
Divide the dough into several pieces and roll each one between two sheets of baking paper, sprinkled with flour. Using a mug or a large cookie cutter cut 3,5inch/ 8-9 cm circles.
Roll each circle in the middle like a taco shell and place them between the cups of an inverted muffin tin so they bake in a rolled shape.
Bake for about 15 minutes. Let cool on the muffin tin.
In a large mixing bowl combine cream cheese, whipping cream and powdered sugar. Beat with an electric mixer for 2-3 minutes, until smooth and fluffy.
Using a rubber spatula, fold the cookie crumbs into the frosting.
Spoon the filling into a piping bag and fill the cold taco shells.
Serve immediately or for best results refrigerate for 3-4 hours before serving.
For the dough you may need a bit more or less water than the listed quantity so don’t pour it all at one time.
Make sure the cream has been refrigerated for 6-8 hours on the top rack of the fridge, before whipping it.
If you have leftover frosting, you can keep it in ramequins and eat it just as it is: it’s quite delicious.
These Oreo tacos will keep about 3-4 days in airtight containers in the fridge.