Sliced carrots slow-simmered in a chocolatey spiced marinade, served with tangy pickled radishes & onions, and topped with creamy goat cheese. Simple and ridiculously delicious.
Have you had a taco worth dying for? Apparently, I have! I got a story. Want to hear it? Well, here it goes.
So I decided to visit Chicago last week. I had a business meeting, and I also just wanted to hang out with my girlfriends a bit. On Friday, I worked from a cute little cafe in Wicker Park. For lunch, I decided to grab a few tacos from Big Star on my way to my next destination. So I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up on Instagram and wasn’t paying attention to the trip. BAD IDEA.
The Blue Line stopped at Chicago, and like clockwork, the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off, but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through Insta on a “liking” spree.
For some reason, I took a breather and looked up, only to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up… it didn’t. Not only did the door close on my hand repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.
The next series of events happened quickly, but I will describe them as I know them to be true. First, I looked at my bag of food, caught on the outside of the door, in despair, and thought, “I’M NOT LETTING GO; I WON’T GIVE UP ON YOU.” Then, I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias.
I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while, a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile, knowing that I was still about to eat.
Were my priorities mixed up at the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you, my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge, I shared my recipes for the three amazing vegetarian tacos I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!
What ingredients to use in carrot tacos?
Well, of course, you’ll need carrots. In this recipe, we use ruffled carrot chips marinated in a homemade faux mole sauce. To top your taco, you’ll need pickled radishes and onions, which add a sweet and sour element to the carrot tacos, along with a nice crispy texture. All wrapped in a warm corn tortilla shell, topped with creamy and savory goat cheese.
Just like in traditional Mexican mole sauce, you’ll need tomato sauce, green chilis, broth, salt, allspice, cinnamon, and cocoa. However, instead of using cocoa powder, you’ll use Nutella hazelnut spread; yum! Nutella also will act as a substitute for the flavor that chopped nuts add to mole sauce. Finally, add a bit of ground ginger and red pepper sauce sriracha for a warm bite and tangy sweetness.
How to make carrot tacos?
To create this delicious treat, first, you’ll start by making your Faux Mole Carrots. Once you’ve made the Faux Mole Carrots allow it to simmer for 40 minutes, to soak up all that goodness! Now it’s time to build your taco. Add your marinated carrots to your warm tortilla, top it with pickled radishes and onions. Lastly, sprinkle goat cheese crumbles on top.
How to make faux mole?
To prepare Faux Mole sauce, you’ll start by combining tomato sauce, green chilis, vegetable broth, salt, allspice, cinnamon, ground ginger, and Nutella into a medium saucepan over medium heat. Next, stir in the red pepper sauce sriracha for that little kick of heat. Once everything is blended, allow the mixture to come to a boil, then reduce to medium-low heat. Now add in carrots, mix well and let simmer for 40 minutes.
How to make pickled radishes?
Pickled radishes are relatively easy to make. Start by removing the leaves and stems from your radishes. Wash them well as radishes are root vegetables. Next, slice the radishes thinly with a mandoline and place them in a sterilized jar. In a small pot, combine apple cider vinegar, salt, sugar, and water on medium heat. Stir until the sugar and salt dissolve. Pour the pickling mixture over the sliced radishes and let them sit for an hour. And there you have homemade pickled radishes!
What is the texture and taste of mole sauce?
Different mole sauces taste differently. Depending on the ingredients you use, it can be sweet, spicy, earthy, or smoky in taste. Rich in color, the texture of the mole sauce should be smooth and velvety.
Are carrot tacos keto-friendly?
This carrot taco recipe is not keto-friendly; however, this recipe is very flexible. To make your carrot tacos keto-friendly, you’ll need to make a few substitutions. First, replace corn tortillas with cauliflower tortillas. Second, use feta cheese instead of goat cheese—sub Nutella for Nutilight, a sugar-free hazelnut spread. Third, vegetable broth can still be used; however, bone broth has fewer carbs. Lastly, replace the red pepper sauce sriracha with sambal oelek chili paste.
Faux Mole Carrots
- 1 lb ruffled carrot chips
- 4 tablespoons Nutella Hazelnut spread
- 8 oz. can tomato sauce
- 4.5 oz. can chopped green chilis
- ½ cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon red pepper sauce sriracha
- pinch allspice
- pinch ground ginger
- pinch cinnamon
- faux mole carrots
- 6 small corn tortillas
- ½ cup pickled radishes & onions
- 4 oz goat cheese
- Combine all ingredients (except for the carrots) in a medium saucepan on medium heat. Bring mixture to a boil then reduce to medium low.
- Add in carrots and let simmer for 40 minutes, stirring the mixture periodically.
- Serve carrots on top of a warm tortilla topped with pickled veggies and goat cheese.
*Nutrition information is a rough estimate.
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