• Partnered with
  • Serves 4
  • 20 mins prep
  • 20 mins cook

Chipotle pork in carrot tacos

We can’t get enough of these chipotle pork in carrot tacos. Make your own taco shells with carrots and cheese, and stuff them to the brim with these incredibly tasty fillings!

Ingredients

  • 2 tsp olive oil
  • 250 g pork mince
  • 1 finely chopped chipotle chilli in adobo sauce, plus 2 teaspoons adobo sauce, extra (optional)
  • salt and black pepper
  • 1/2 cup greek yoghurt
  • 40 g gem lettuce leaves, shredded, plus extra leaves, to serve
  • 1 1 avocado, thinly sliced
  • 2 tbsp lime juice
  • 1 red onion, thinly sliced
  • 20 g snow pea shoots
  • 1 lime, cut into wedges
  • chilli sauce, to serve

Carrot taco shells

  • 1 1/2 cups coarsely grated carrot
  • 1/2 cup grated mature cheddar cheese
  • 2 eggs, lightly beaten
  • 1/4 cup oat flour

Steps

  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

  1. 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.
  2. 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.
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