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.