Don't you have an Account with Us ? than sign up now using any of the way...

Carrot Cream Tacos
Ingredients
- 3 large
- 1 cup grated
- 4 - 5 cloves
- 1/2 tsp
- As per taste
- 6 - 8, small
- 12 - 14 leaves
- As per taste
Method of Preparation
- Peel and slice the carrots and combine with 2 cups water in a pan. Bring the water to a boil over medium high heat and cook till carrots are tender. Drain the water and cool the carrots.
- Combine cooked carrots with cottage cheese, garlic, oregano, salt and pepper in a blender or food processor and blend to a smooth and creamy paste. Adjust salt and pepper if required.
- Line the taco shells with lettuce or spinach or any salad greens you are using and fill the tacos with prepared “carrot cream”.
- Serve with any chilled juice.
- Note: The carrot cream can be stored refrigerated for upto 4 days.
Image Courtesy: Michael Swamy
- 15 mins
- 10 mins
- 6 - 8
About Author