Tacos de Zanahoria translates to Carrot Tacos.
These little tacos have delighted vegetarian and vegan palates for years. They taste delicious and although carrots are the type of vegetable you can get all year round, they are at their best in this dish around spring-summer. They are sweet, crispy and delcious early in the morning and perfect to have when the sun is out.
They go perfectly with green sauce, lettuce, or however you may prefer to serve them.
Table of Contents
Key Takeaways
- Appeal: Ideal for vegetarians, health enthusiasts, or anyone looking to explore a unique Mexican taco variant.
- Estimated Duration: Prep time of 10 minutes and a cooking time of 40 minutes.
- Nutrition Facts: High in Vitamin A, fiber, and a good source of antioxidants due to the carrot content.
About this Recipe
Tacos de Zanahoria, or Carrot Tacos, exemplify the versatility of Mexican cuisine, stepping beyond the customary meat fillings. This dish offers a perfect blend of crispy textures and savory flavors, encapsulated in a warm corn tortilla. They can be savored at any meal and are especially cherished for their health benefits and vegetarian nature.
Equipment Required
- Mixing bowl
- Grater
- Large frying pan
- Baking sheet
- Toothpicks (for securing the tacos)
Ingredients
- Grated carrot: 5 cups (about 3 large carrots)
- Salt: 1/2 teaspoon
- Corn tortillas: 12 pieces
- Canola oil: 1/4 cup (plus more if needed)
- Mexican crema: 1 (16-ounce) container
- Queso fresco or any other creamy, crumbled cheese: 1 (14-ounce) package
- Limes, cut into wedges: 3 to 4
- Tomatillo Salsa
Instructions
- Preheat the oven to 200°F and line a baking sheet with a wire rack or several layers of paper towels.
- In a mixing bowl, toss the grated carrot with the salt.
- Warm the corn tortillas on a comal or in the microwave, keeping them warm wrapped in a dishcloth.
- Place a tortilla on a work surface, put a small handful of carrot in the center, roll it tightly around the filling, and secure with a toothpick. Repeat for all tortillas.
- Heat oil over medium heat in a large frying pan. Fry the tacos seam-side down until they start to smell toasty, for about 2 to 3 minutes. Turn over and fry on the other side until golden, then transfer to the prepared baking sheet and keep warm in the oven. Repeat until all tacos are fried.
- To serve, place 3 tacos on a plate, slather with a layer of crema, and top with crumbled cheese. Pass lime wedges and tomatillo salsa at the table【204†source】.
Side Dishes
Savor your Carrot Tacos with a side of refried beans, a fresh salad, or some Mexican rice. A variety of salsas like salsa verde also enhance the flavor profile.
Storage Options
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat before using.
Ingredient Substitutes
- Queso Fresco: Feta cheese or goat cheese.
- Mexican Crema: Sour cream or a mixture of sour cream and mayonnaise.
Alternatives to this Meal
If carrots aren’t your choice, consider Tacos de Picadillo, Tacos de Tinga, or even a meat variant like Tacos de Res for a traditional taste. Vegetarian? Tacos de Pibil de Pollo is a great chicken substitute using Jackfruit.
A number of taco recipes can be found on this page.
Conclusion
Tacos de Zanahoria is a simple yet nutritious dish and testament to the endless possibilities that come with a humble tortilla and a dash of creativity. Whether you’re a vegetarian or just a taco aficionado, these carrot tacos are sure to provide a unique and satisfying dining experience. Buen Provecho!
