CARROT TACO SHELLS
Updated: Mar 1
COOKBOOK: Women’s Weekly -Sugar Free
If you had told me that I was going to make taco shells with carrot, I would have said that’s impossible and you’re out of your mind.
Carrots are extremely high in so many vitamins including vitamin C, calcium, iron, vitamin K, potassium & vitamin B6. Did you know eating too many carrots can change your pigmentation to orange? 20 to 40mg of betacarotene can turn you orange. If one carrot has approx 5mg, eating 6-8 carrots a day, there is chance that your pigmentation colouring could change.
These were time consuming but I just had to make them. To my surprise, they were absolutely delicious and they held their shape quite well!
A must for those who have lots of patience and are needing a challenge in the kitchen
2 tablespoons of olive oil
250g minced pork
2 teaspoons of chipotle sauce
Chilli flakes Salt
1/2 cup of sour cream or greek plain yoghurt
1/2 lettuce, chopped
2 tablespoons of lime juice
1 handful chopped parsley
1 red onion, sliced
30g snow pea shoots
CARROT TACO SHELLS
300g of carrots, peeled and chopped
1/2 cup of manchego cheese (or cheddar)
2 eggs, lightly beaten
1/2 cup of plain flour Salt & pepper
Pre heat oven to 200C. Line two trays with baking paper
Boil the carrots for approx 18mins or until cooked through. Drain. Add them into processor and puree. Place the carrot puree in a colander, press down to get as much of the juice out and then allow it to stand for a further 5mins.
Heat the olive oil in a frying pan and fry the onion until soft. Set aside. Fry the pork until cooked through, add chilli flakes and parsley, and salt. Set aside. In the meantime, place the carrot puree in a deep bowl. Add the cheese, flour and a little salt & pepper.
Add the lightly beaten egg and mix well.
Place 2 large tablespoons of carrot mixture on the lined trays. Spread gently to form a taco/round shape. Do not take it too thin, it will collapse when trying to form the shape. Bake in medium oven for approx 20mins or until they reach a slight golden colour. Remove from oven and immediately roll them over a glass. Leave them to cool down.
Add the chipotle sauce to the pork mixture and mix well. Place the lettuce on a serving plate (this will balance the taco shells). Carefully remove the shells from the glass (I found this very challenging) and place them open side up amongst the lettuce. Fill the taco shells with the pork and onion, and drizzle the cream or yoghurt over the top. Deco with snow pea shoots.
It's now ready to be served. It can be served with avocado on the side.