Carrot Tacos

Name: Carrot Tacos
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
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

25m

Serves 3

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Carrot Tacos

facebook.com

25m

Serves 3

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

Carrot Tacos

25m

Serves 3

facebook.com

Carrot Tacos

facebook.com

25m

Serves 3

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.