Carrot taco

1 serving

150 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 510.1
• Proteins: 17.8g
• Fats: 20.4g
• Carbohydrates: 64.4g

Ingredients

• Carrot: 150 g
• Aquafaba: to taste
• Gluten free flour: 3 tbsp
• Avocado: 1 pc
• Green salad: 1 stem
• Tomatoes: to taste
• Chickpeas: 50 g
• Canned corn: to taste
• Salt: to taste
• Ground black pepper: to taste
• Lemon juice: to taste

Cooking steps

1. Wash, clean, and grate the carrot. Squeeze out as much juice as possible using napkins and a towel. It's important for the carrot to be dry enough for the taco to hold well.

   Required ingredients:

   • Carrot: 150 g

2. Whip the aquafaba to a whipped egg-like consistency for 2-3 minutes using a mixer.

   Required ingredients:

   • Aquafaba:  to taste

3. Mix flour, salt, pepper, and aquafaba until smooth. Add carrot and mix the dough well.

   Required ingredients:

   • Gluten free flour: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Aquafaba:  to taste
   • Carrot: 150 g

4. Divide the dough into four parts, shape into circles, and then form thin flatbreads on parchment paper.

5. Send to a preheated oven at 200 degrees for 15 minutes until a crispy crust forms on the edges.

6. Carefully separate the carrot tacos from the parchment paper using a spatula.