Carrot Tacos

Ingredients list for Carrot Tacos

• 1½ cups Carrots grated
• 1 cup Mozzarella cheese grated
• ¼ cup Oats
• to taste Salt
• to taste Crushed black peppercorns
• 2 eggs
• 8-10 Baby spinach leaves
• as required Onion sliced
• as required Cucumber sliced
• as required Pickled jalapenos sliced
• as required Beetroot strips
• as required Sour cream

Method

1. Preheat oven to 180º C. Line a baking tray with a silicon mat.
2. Put carrots, cheese, oats, salt and crushed peppercorns in a bowl and mix. Add eggs and mix well.
3. Place a large cookie cutter on the lined baking tray, put in some carrot mixture and press to make a thin disc. Similarly, prepare the remaining.
4. Place the baking tray in the preheated oven and bake for 5-10 minutes. Remove from oven, place each disc on a rolling pin and press to shape them into taco shells.
5. Place taco shells on a serving platter. Put few baby spinach leaves, onion-cucumber mixture, jalapenos and beetroot in each shell and top with some sour cream.
6. Serve.