Chipotle Carrot Tacos

Prep Time: 20 minutes Cook Time: 15-20 Minutes

Serves 4-6

Tacos

1 tbsp. extra-virgin olive oil

1 pound carrots, cut into julienne strips

3 cloves garlic

1 canned chipotle peppers in adobo sauce, minced plus 1 tbsp. adobo sauce from can

2 tbsp. lime juice

8 good quality small tortillas of choice

Cabbage Slaw

2 cups shredded cabbage

½ cup finely chopped red onion

½ cup raisins

1 tbsp. lime juice

½ tbsp. extra-virgin olive oil

Additional Ingredients

Guacamole or avocado

Fresh cilantro leaves

  1. Heat olive oil in a large skillet over medium heat. Add carrots, reduce heat to low, tent with foil, and cook for 5 minutes. Add garlic, peppers, and lime juice, tent with foil again, and cook for another 5-10 minutes until the carrots are tender, stirring occasionally.

  2. Meanwhile stir together all cabbage slaw ingredients in a medium bowl.

  3. To assemble tacos, spoon carrot mixture into warm tortillas and top with cabbage slaw and additional ingredients.

Tips

  • MAKE SURE YOU TENT THE CARROTS WITH FOIL! Once you add the adobo and chipotle peppers to the pan, the fumes can become quite intense! But as long as you cover your pan with some foil, you’ll be good to go with no worries.

Ben Mastracco