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CARROT TACOS WITH CHICKEN

Tacos de carottes au poulet

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Breasts Nachos and tacos Oven Mexican Recipes Internationally inspired
2-4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients


  • 1 onion, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • Cooking oil
  • 1 1/2 tbsp. (45 ml) chili powder
  • 1 tbsp. (15 ml) paprika
  • 1/2 tbsp. (7.5 ml) ground cumin
  • 1 tsp. (5 ml) onion powder
  • 1 tsp. (5 ml) garlic powder
  • 1 tsp. (5 ml) oregano
  • 1 tsp. (5 ml) cayenne pepper (optional)
  • Salt and pepper

TACO SHELLS

  • 4 cups (1 L) carrots, grated
  • 1/4 cup (75 ml) breadcrumbs, regular or GLUTEN FREE
  • 2 eggs
  • 1/2 cup (125 ml) sharp cheddar, grated
  • Salt and pepper

TOPPINGS

  • 1 cup (250 ml) Tex Mex cheese, grated
  • Sour cream
  • Fresh cilantro
  • Jalapeño peppers, sliced

Directions

Click the steps to erase them.

  1. Preheat oven to 450°F (230°C).
  2. Place grated carrots in a pot and cover with water.
  3. Bring to a boil and cook 2 to 3 minutes. Drain and let cool.
  4. Lightly whip eggs in a bowl.
  5. Add breadcrumbs and cheese. Mix well.
  6. Add carrots, salt, and pepper. Combine all ingredients thoroughly.
  7. Form four flat patties and place them on a baking sheet covered with parchment paper.
  8. Bake 15 minutes or until patties are well cooked. Remove from baking sheet using a spatula and set aside.
  9. Meanwhile, fry chicken in oil.
  10. Once the chicken is cooked, add onion and bell pepper and fry 1 to 2 minutes, then cover thoroughly in spices.
  11. Top carrot shells with chicken mixture.
  12. Serve with toppings of your choice and enjoy!