VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Crispy Carrot Tacos
From 'Eat Mexico' by Lesley Tellez
These tacos are easy to make and require only a few ingredients. You can make them vegan by not serving them with the crema and cheese.Ingredients
- 3 large carrots, grated
- ½ tsp salt
- 12 corn tortillas
- 60ml rapeseed oil, plus more if needed
- 450g crema
- 400g queso fresco (or any other creamy cheese), crumbled
- 3-4 limes, cut into wedges
- Raw tomatillo salsa
Recipe
- Heat the oven to 100°C and line a baking tray with a wire rack or several layers of kitchen paper.
- In a mixing bowl, toss the grated carrot with the salt.
- Warm the tortillas on a frying pan and place in a tortilla warmer to keep warm.
- Place one tortilla on a work surface. Using your hands or tongs, place a small handful of carrot in the centre, taking care not to spread the filling all the way to the edge. Roll the tortilla tightly around the filling and secure closed with a cocktail stick.
- Repeat until you have 12 tacos.
- Heat the oil in a large frying pan over a medium heat. Add a batch of tacos, seam side down, and cook for 2-3 minutes until they start to smell toasty. Turn over and fry on the other side until golden. Transfer to the prepared baking tray, keeping them warm in the oven.
- Repeat until all the tacos have been fried.
- To serve, place free tacos on a plate, slather with a layer of crema and top with crumbled cheese (skip this part to keep them vegan). Serve with lime wedges and raw tomatillo salsa.
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