• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Crispy Carrot Tacos

    A popular street food throughout Mexico, these Crispy Carrot Tacos are one of our favorite dishes from Lesley Téllez's new cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets, and Fondas. Stuffed with surprising ingredients like carrots and a garlic- and chile-infused tomatillo salsa, they're a vegetarian alternative to the meat-filled variety most Americans make on Taco Tuesdays and are perfect as both a snack and a meal. 

    * Reprinted with permission from Eat Mexico by Lesley Téllez. © 2015 Kyle Books. All rights reserved. 

    * Photo by Penny de los Santos

     


    Ingredients
    Raw Tomatillo Salsa
    9
    fresh arbor chiles
    1
    large clove garlic, peeled
    10
    ounces
    tomatillos, husked and rinsed
    2
    tablespoons
    cold water
    1/4
    cup
    plus 2 tablespoons diced onion
    1
    tablespoon
    cilantro, chopped
    *
    juice 1/2 large lime
    1/2
    teaspoon
    salt
    1/2
    medium Hass avocado, diced
    Carrot Tacos
    5
    cups
    carrot, grated
    1/2
    teaspoon
    salt
    12
    corn tortillas
    1/4
    cup
    canola oil, plus more if needed
    1
    16-ounce container Mexican crema
    1
    14-ounce package queso fresco
    4
    limes, cut into wedges
    1
    batch Raw Tomatillo Salsa
    Directions
    To make salsa, chop chiles and garlic roughly and place in blender jar. Blitz until mostly chopped. Cut tomatillos in half and add to blender jar with water. Liquefy until salsa becomes thick, chunky sauce.
    Pour into bowl and stir in onion and cilantro. Add lime juice and salt to taste. Top with avocado. Set aside.
    To make tacos, heat oven to 200°F and line baking sheet with wire rack or several layers of paper towels.
    In mixing bowl, toss grated carrot with salt.
    Warm corn tortillas on comal or in microwave and place in dishcloth to keep warm. Place one tortilla on work surface. Using hands or tongs, place small handful of carrot in center, taking care not to spread filling to edge. Roll tortilla tightly around filling and secure shut with toothpick. Repeat with all 12 tacos.
    Heat oil over medium heat in large frying pan. Add tacos seam-side down and cook about 2 to 3 minutes. Turn and fry other side until golden. Transfer to prepared baking sheet then keep warm in oven. Repeat until all tacos are fried.
    To serve, place 3 tacos on plate, slather with layer of crema, and top with crumbled cheese. Pass lime wedges and tomatillo salsa at table.

    The base number of servings for this recipe is 6
    OK

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