Carrot Tacos
Pasta and Pizza | Mexican cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Carrot - 5.3 oz
- Aquafaba - to taste
- Gluten-Free Flour - 3 tablespoons
- Avocado - 1 piece
- Green lettuce - 1 stalk
- Tomatoes - to taste
- Chickpeas - 1.8 oz
- Canned Corn - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Lemon Juice - to taste
Step by Step guide
Step 1
Wash, peel, and grate the carrot. Squeeze out as much juice as possible using napkins and a towel. It is important that the carrot is dry enough for the tacos to hold together well.
Step 2
Whip the aquafaba until it reaches the consistency of whipped eggs for 2–3 minutes using a mixer.
Step 3
Mix the flour, salt, pepper, and aquafaba until smooth. Add the carrot and mix the dough well.
Step 4
Divide the dough into four parts. Shape into circles, then form thin tortillas on parchment paper.
Step 5
Place in a preheated oven at 392°F for 15 minutes, until a crispy crust forms on the edges.
Step 6
Carefully separate the carrot tacos from the parchment paper using a spatula.
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