I spent many years thinking that tacos were the kind of food I only craved in summer…. this year is proving me wrong especially in the vegetarian tacos game. By roasting winter vegetables you can make a yummy and totally winter appropriate taco. Serve these to a large group as a starter or just between two of you as a yummy meal.

If I was having it as a whole meal I’d definitely want to add some extra protein by sprinkling in some hemp seeds or similar but as a starter they’re perfect as is. The chipotle and parmesan coating on the carrots has so much flavour and you get the yummy caramelised texture from the carrots too. I’ve tried to really let the carrots shine by keeping the other tacos fillings super simple. You could add shredded cabbage if you have some you’re trying to use up but there’s no need to buy it for this recipe.

If you want to have more of a taco party with a few different kinds, these pumpkin tacos and these haloumi tacos would round out a vegetarian feast. Or add in these chipotle Salmon tacos to use up the rest of the chipotle sauce or these pulled chicken ones too. This blog is becoming a taco party. And I have no regrets.

If you’ve never bought chipotle peppers in adobo sauce before just google it before you go looking, in Australia you’ll probably find the La Costena brand in a jar or the La Morena Brand. I can get La Morena at my local IGA. This is not an ad! I’ve included what’s optional in the ingredient list so if you wont use the rest of a bunch of radish or coriander you don’t need to buy them.

Makes 8 Tacos

Ingredients

1 Tbs roughly chopped chipotle pepper in adobo sauce (should be able to find at your local supermarket)

2 tsp extra virgin olive oil

1 Tbs roughly chopped oregano leaves

500g baby carrots (with tops attached)

1/4 cup freshly grated Parmesan

Guacamole

1 avocado

1/4 cup spring onion or chives

1 Tbs finely chopped coriander (optional)

1/2 red chilli finely chopped

juice and zest of half a lime

salt and pepper

Salad

2 radish finely sliced and chopped in half (optional could sub for cucumber even)

1/2 cup roughly chopped carrot greens (wash well or replace with parsley)

1/4 cup coriander leaves (optional)

1/4 cup finely chopped spring onion

1/2 a red chilli finely sliced

1 tsp lime zest

8 tortilla

Mayo, extra parmesan and lime wedges to serve

Directions

Preheat oven to 180 degrees celsius and line a tray with baking paper.

Trim carrots and slice into 1cm thick by 5cm long pieces. Toss in the oil, chipotle and oregano and spread evenly over the baking tray, Bake for 30 minutes or until tender. Sprinkle over the parmesan and use tongs to toss the carrots to coat. Bake for a further 5-10 minutes.

Meanwhile, make the guacamole by using a fork to mash together the listed ingredients. Season to taste and place the avocado stone back in it to keep fresh until serving.

Toss together the salad ingredients and set aside.

When ready to serve briefly toast the tortillas on each side (30 seconds each side) to make pliable. Place a table spoon of guacamole, come carrots and a sprinkle of salad in each tortilla. Serve with mayo, parmesan and lime wedges as pictured.

HH. x