Carrot Cream Tacos MugdhaSavkar

Carrot Cream Tacos

  • 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
  • Not Rated Yet
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