Middle Eastern Carrot Tacos

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The night I learned to make cous cous from scratch, I fell for a carrot salad. The grains of fluffy, fresh cous cous were the very best cous cous I ‘d ever had, however the carrot salad that the team from NY Shuk served us together with the slow-roasted lamb shoulder took the program for me.

I’ve actually been a follower of glazed carrot coins since the first day of my life. Carrots expand tender and sweet when lightly steamed. This Middle Eastern carrot recipe seasons those tender carrots with herbs, oil, spices, and a little of lemon, fragrant and addicting spices that fit the vegetable completely. As addicting as glazed carrots, this salad is 10 times more sophisticated than that youth favorite.

Is fusion still sophisticated, too? In some cases I think turning anything into tacos is so in 2012, a food trend grown obvious and dull. A minimum of that’s exactly what I thought til I heard a little bit of knowledge from Rick Bayless at the kick-off event for this year of Sargento flavor journey-ing. Bayless said that food trends were rewarding, because they got people thinking about food who’d not otherwise care, and that a few of those individuals end up in the kitchen area, food preparation in the home. That possibly it takes a cronut (or a combination taco) to obtain a non-foodie interested in food, but that the cronut might be the entrance towards making supper in your home into a habit, a routine I can get behind.

And so I turned the carrot salad into a filling for simple vegetarian tacos, gooey with melted mozzarella and topped with creamy avocado. They were a win. Even if you are doubtful that Middle Eastern-style carrots belong in a taco, I hope you make them soon


Middle Eastern Carrot Tacos
Serves 4
Carrot salad adapted from NY Shuk

8 small carrots, peeled and sliced 1/4-inch thick (about 1 1/2 cups sliced carrots)
1 small bunch parsley
1 / 2 tsp whole cumin or 1/8 tsp ground cumin
1 tsp ground coriander seeds
34 tsp sweet paprika
18 tsp cayenne pepper
2 tbsps safflower or olive oil
Zest of 1 whole lemon
1 teaspoon lemon juice, plus more for the avocado
1 cup shredded Sargento mozzarella
4 small corn tortillas
1 / 2 avocado, cubed and sprayed with a little lemon juice

Place carrots in a steamer basket with sprig of parsley and spray of salt. Steam for 5 mins. Get rid of and toss the parsley sprig

If making use of whole cumin, toast in a dry pan over medium-high hear till fragrant, 3 mins. Slice the parsley leaves really finely (you’ll desire about 3 tablespoons). Combine the warm carrots with the parsley, toasted cumin, coriander, paprika, cayenne pepper, oil, lemon zest, and lemon juice. Include a couple of pinches of salt and mix together. Let rest for about 10 minutes so the tastes meld. Taste, including a little even more salt as required.

Heat 2 frying pans over medium-low heat for 2 mins. Put a tortilla in the center of each. Top with one-quarter of the shredded cheese. Toast for 3 to 5 minutes, until the cheese is melted and the tortilla is golden. If you cover the pan, the cheese will melt more quickly. Repeat with the 2nd 2 tortillas. Pile one quarter of the carrots on each tortilla and top with a couple of dices of avocado.