Carrot Tacos | Sanjeev Kapoor Khazana

Healthy version of baked tacos made with oats and grated carrots, stuffed with fresh cut vegetables and sour cream

CARROT TACOS - (Serves - 4)

Ingredients

1½ cups grated carrots
1 cup grated mozzarella cheese
¼ cup oats
Salt to taste
Crushed black peppercorns to taste
2 eggs
8-10 baby spinach leaves
Sliced onion and cucumber mixture as required
Sliced pickled jalapenos as required
Beetroot juliennes as required
Sour cream as required

Method

1. Preheat oven to 180º C. Line a baking tray with a silicon mat
2. Combine carrots, cheese, oats, salt and crushed peppercorns in a bowl and mix. Add eggs and mix well.
3. Place a large shape cookie cutter on the lined baking tray, put in some carrot mixture and press to make a thin disc. Similarly, prepare the remaining.
4. Put the baking tray in preheated oven and bake for 5-10 minutes. Remove from oven, place each baked disc on a rolling pin and press to shape them into taco shells.
5. 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.
6. Serve.

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