How to make Carrot Tacos -
Ideal for the weight watchers – these tacos are baked and served topped with salad, jalapenos and sour cream.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Mozzarella cheese (मोज़ारेला चीज़)
Cuisine : Mexican
Course : Snacks and Starters
For more recipes related to Carrot Tacos checkout Stir Fried Vegetables with Chilli and Basil, Vegetable Crudites With GreekYogurt Dip, Chinese Stir-Fried Vegetables, Carrot Cake And Cream Cheese Sandwich . You can also find more Snacks and Starters recipes like Almond and Coffee Cookie Corn Pops Mutton Assada Idli Chilly Fry
Carrot Tacos Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Carrot Tacos Recipe
Carrots grated 1½ cups
Mozzarella cheese grated 1 cup
Oats ¼ cup
Salt to taste
Crushed black peppercorns to taste
eggs 2
Baby spinach leaves 8-10
Onion sliced as required
Cucumber sliced as required
Pickled jalapenos sliced as required
Beetroot strips as required
Sour cream as required
Method
Step 1
Preheat oven to 180º C. Line a baking tray with a silicon mat.
Step 2
Put carrots, cheese, oats, salt and crushed peppercorns in a bowl and mix. Add eggs and mix well.
Step 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.
Step 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.
Step 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.
Step 6
Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
