Remember those taco kits everyone’s mom bought in the 80s? The ones that came with a pouch of salsa, a packet of seasoning to mix with ground beef, and bordering-on-stale hard taco shells?
I think we all need to take a minute to reflect and appreciate how far we’ve come, taco-wise. I mean, these days you can get fish tacos, Korean fried chicken tacos, squash blossom tacos…did anyone even know what a squash blossom was when we were kids? I highly doubt it.
I’ve honestly never met a taco I didn’t love, but I’ve always gravitated towards vegetarian versions. The vegetable preparations are usually so interesting (this place near our old apartment in Brooklyn had edamame falafel tacos that were amazing). And besides, with all the spices and toppings going on, I never miss the meat.
I recently joined a great group of other food bloggers and moms called the Foodie Mamas. Once a month, we all post a recipe using the same ingredient. This month the ingredient was carrots, and as soon as I found out I started dreaming of tossing my carrots with tons of spices, roasting them until they were tender and charred, and then stuffing them in warm, soft tortillas.
I also added creamy chunks of avocado, crunchy toasted pumpkin seeds, plenty of chopped cilantro, and a zippy sauce made from sour cream, lime juice, and minced jalapeño.
I shot these photographs early in the morning last week while my mom was watching Owen. Then I put them in the kitchen and we tried to forget about them until it was a respectable time to eat lunch, like at least noon. I think we lasted until maybe 11:15 before we dove in and polished them off in record time.
These tacos are simple enough for a weeknight—and perfect for meatless Monday. You could easily make them vegan by substituting soy sour cream (I really like the Tofutti kind).
Be sure to check out the other amazing carrot recipes from the Foodie Mamas below!
- 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup sour cream
- Zest and juice of 1 lime
- 1/2 jalapeño, seeded and minced
- Kosher salt and freshly ground black pepper
- 8 (6-inch) flour tortillas
- 1 large ripe avocado, peeled, pitted and sliced
- 1/2 cup toasted pepitas
- Chopped fresh cilantro
- Preheat the oven to 400°F. On a large baking sheet, toss together the carrots, olive oil, chili powder, cumin, salt, and cayenne. Roast until tender and just beginning to char, about 20 minutes.
- While the carrots are roasting, make the lime cream. In a small bowl, stir together the sour cream, lime zest and juice, jalapeño, salt, and pepper.
- To assemble the tacos, divide the carrot mixture between the tortillas and top with the avocado, pepitas, and cilantro. Drizzle with the lime cream and serve.