Directions
- 1Grate the carrots and squeeze out excess water.
- 2Mix all ingredients in a bowl until well combined.
- 3Line a baking tray with parchment paper and form 3 small circles with the mixture.
- 4Bake at 180°C for 15–20 minutes until the edges darken slightly.
- 5Once baked, let them cool over a rolling pin to create the classic taco shell shape.
- 6Want them crispy? Place them over two bars of your oven rack and bake for an extra 5–10 minutes—this locks in the shape and adds crunch!
- 7Fill with your favorite toppings—I had mine with cottage cheese, tomatoes, and fresh basil.
Ingredients
- 2 small carrots
- 1 egg
- 2 tbsp plain flour, cornflour or gf replacement
- 0 salt
- 0 pepper
- 0 cottage cheese
- 0 tomatoes
- 0 fresh basil
Equipment
graterbaking trayparchment paperrolling pinoven
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