Heat a small, non-stick skillet over medium heat and spray with non-stick spray.

Sprinkle the cheese (1/4 cup per taco) into the skillet into a circle.

Let the cheese fry for about a minute. The edges should be crispy, but the center still bubbling and soft. Using a spatula, transfer the cheese to a plate.

Working quickly, add the guacamole into the center and bend the cheese over top to form a taco shell shape before the cheese hardens.

Serve.

Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.