Carrot Tacos
Pasta and Pizza • Mexican
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Carrot 5 oz
- Aquafaba to taste
- Gluten-Free Flour 3 tablespoons
- Avocado 1 piece
- Green lettuce 1 stalk
- Tomatoes to taste
- Chickpeas 0 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 390°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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