Carrot Taco Shells

1 1/2 cup grated carrot, packed (about 200 g) + 1/2 cup tap water to cook
1/2 cup grated cheese (full fat or lowfat, edam, mozarella or cheddar (75g)
2 eggs, size 6
3 tablespoon Gluten Free Oat Flour
Salt, pepper - if desired

  1. Wash, peel and grate carrots.
  2. Place them into a bowl cover with tap water. Microwave 5 minutes.
  3. Drain and place the cooked grated carrots into a clean absorbent paper or towel.
  4. Firmly squeeze out the extra water until the grated carrot are dry. This is a very important step. If the carrots are too moist the tacos will not harden after baking.
  5. Place into a bowl and add the grated cheese, eggs, oat, salt and pepper.
  6. Combine.
  7. Prepare a baking tray covered with baking paper.
  8. Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker to measure equal quantity.
  9. Press with your finger to compact the carrot onto the tray.
  10. Bake at 200C for 15 minutes or until crispy on the sides.
  11. Gently remove the carrot tacos from the baking paper by lifting them with your finger.
  12. Fill in with filling of your choice.
  13. You can also place them onto a bottle to form a taco like shape and avoid them to crack when used later. I used small 500 ml bottle of water but any small bottle like beer bottles will work. like The carrot tacos will harden slightly when cooling down.

Original Recipes visit: Carrot Taco Shells @

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