Carrot Taco Shells

I am always looking for new and creative ways to make healthier meals.  Usually every Tuesday on social media you may notice a popular hashtag #TacoTuesdays in which people find unique and creative ways to make and eat tacos. I thought I would test out a recipe to make carrot taco shells. There are not as crunchy or crispy as regular taco shells you would buy at the store, however they are a delicious alternative!


  • 1 1/2 cup grated carrot, packed + 1/2 cup tap water
  • 1/2 cup grated cheese (I used mozzarella)
  • 1 egg + 1 egg white
  • 3 tablespoon Oat Flour (I made my own blending steel oats in my blender)
  • Salt, pepper

Wash, peel and grate carrots.



Place them into a bowl cover with tap water. Microwave 5 minutes. Drain and place the cooked grated carrots into a clean absorbent paper or towel. Firmly squeeze out the extra water until the grated carrots are dry. (Very important step! If the carrots are too moist the tacos will not harden after baking.)


(After I squeezed out all the water/moisture from carrots)


Combine into a bowl the carrots, cheese, egg, egg white, oat, salt and pepper.


Prepare a baking tray covered with parchment paper or a silicone baking mat.  Place small portion of the carrot mixture onto the prepared tray (I used a small ice cream scoop).  Press with your finger to compact the carrot onto the tray.


Bake at 350F for about 15 minutes or until the carrot ‘shells’ have become crispy. Remove shells and form shape them (I used a small coke bottle to help me shape my tacos.) Fill in with filling of your choice. I made a combo of mushrooms, breadcrumbs, parsley, quinoa, bell peppers and added some of the mozzarella on top.






*Recipe adapted by SweetAsHoney

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  1. Pingback: Appetite Deluxe!

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