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.

By Sanjeev Kapoor 15 Feb 2017 in Recipes Course

New Update

Main Ingredients	Carrots, Mozzarella cheese
Cuisine	Mexican
Course	Snacks and Starters
Prep Time	26-30 minutes
Cook time	6-10 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Non Veg

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

Preheat oven to 180º C. Line a baking tray with a silicon mat.
Put carrots, cheese, oats, salt and crushed peppercorns in a bowl and mix. Add eggs and mix well.
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.
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.
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.
Serve.

#Baby spinach leaves #Beetroot #Carrots #Crushed black peppercorns #Cucumber #Mozzarella cheese #Oats #Onion #Pickled jalapenos #Salt #Sour cream