Ingredients
Carrot taco shells
Method
1.Preheat oven to 190°C. Line two oven trays with baking paper.
2.Make carrot taco shells (see below).
3.Meanwhile, heat oil in a frying pan over high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned and cooked through. Add chilli; cook for a further 1 minute. Season.
4.Swirl extra adobo sauce, if using, through yoghurt. Divide lettuce, mince mixture, avocado, combined lime juice and onion, yoghurt mixture and pea shoots evenly among carrot taco shells. Serve with lime wedges, extra lettuce leaves and chilli sauce.
Carrot taco shells
5.Steam carrot for 3 minutes or until tender. Place in a tea towel and squeeze to remove excess liquid; transfer to a bowl with cheese, eggs and flour; stir to combine. Season. Divide carrot mixture into quarters; spread out into four 14cm rounds on trays.
6.Bake tacos for 20 minutes or until golden; stand on trays for 1 minute. Carefully bend each over a small bottle to form a taco shape. Leave to cool on bottle.
• To make your own oat flour, simply process regular oats until fine, then pass through a sieve, discarding any larger bits. • You will need about 3 medium carrots for this recipe. Use an old, clean tea towel to squeeze the grated carrot, as it may stain.
Note
