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Chili Roasted Carrot and Avocado Tacos

March 16, 2016 7 Comments

Carrot-tacos

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.

Chili Roasted Carrots

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.

Chili Roasted Carrot and Avocado Tacos 2

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!

Chili Roasted Carrot and Avocado Tacos
2016-03-14 21:51:54
Serves 4
These carrot tacos are a delicious, simple vegetarian weeknight meal. Topped with crunchy pepitas and a spicy lime cream, you'll never miss the meat.
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For the carrots
  1. 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 1-inch pieces
  2. 2 tablespoons extra virgin olive oil
  3. 2 teaspoons chili powder
  4. 1 teaspoon ground cumin
  5. 1 teaspoon kosher salt
  6. 1/8 teaspoon cayenne pepper
For the lime cream
  1. 1 cup sour cream
  2. Zest and juice of 1 lime
  3. 1/2 jalapeño, seeded and minced
  4. Kosher salt and freshly ground black pepper
For the tacos
  1. 8 (6-inch) flour tortillas
  2. 1 large ripe avocado, peeled, pitted and sliced
  3. 1/2 cup toasted pepitas
  4. Chopped fresh cilantro
Instructions
  1. 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.
  2. 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.
  3. 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.
By Turnip the Oven
Turnip the Oven http://turniptheoven.com/
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Chili Roasted Carrot and Avocado Tacos are the perfect vegetarian weeknight meal. Topped with crunchy pumpkin seeds and a spicy jalapeño lime sour cream, you'll never miss the meat!

Filed Under: Dinner, Main Dish, Weeknight Tagged With: avocado, carrot, chili, tacos

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Comments

  1. Valentina | The Baking Fairy says

    March 16, 2016 at 12:59 pm

    These look nothing short of AMAZING! I feel like carrot is a vegetable that often gets forgotten, so I love that it’s the star of these tacos. Also the comment about the prepackaged taco kits totally made me laugh. These look so much better!

    Reply
    • Lucy Baker says

      March 16, 2016 at 1:03 pm

      Thanks Valentina! Carrots are so substantial and hearty, they really make a great alternative to meat here!

      Reply
  2. Kelsey M says

    March 17, 2016 at 3:38 pm

    I’ve never thought of using carrots in tacos but with the way you season and roast them, it makes perfect sense!

    Reply
  3. Sara Maniez says

    March 19, 2016 at 2:17 am

    I love these tacos, what a simple and easy to put together dinner that is anything but boring! This would be perfect for a weeknight meal or entertaining a group, I love the flavors here, so glad to have you as apart of the #FoodieMamas!

    Reply
  4. Trish says

    March 19, 2016 at 3:36 pm

    Oooh these sound delicious! Veggie tacos are one of my fave go to meals. Gonna try these out!

    Reply
  5. Trish says

    April 27, 2016 at 10:10 pm

    Made this tonight for dinner and it was an awesome weeknight meal! That limey sour cream is the BEST!

    Reply
    • Lucy Baker says

      April 28, 2016 at 9:33 am

      I’m so glad you liked them! I think I might make them again soon for Cinco de Mayo 🙂

      Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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