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Chili-Roasted Carrot Tacos with Cilantro Avocado Dressing

I made these chili-roasted carrot tacos a few days ago while playing around with ideas for new veggie taco combinations. I had been watching Instagram stories and Simply Stine shared the blackened fish tacos she had made for dinner which left me with a major taco craving. Since my husband is vegetarian I couldn’t replicate her fish tacos and there wasn’t much in my kitchen since we’d just been on vacation for a few days. I was in desperate need of a trip to the grocery store but I did have carrots and a few other veggie staples I figured I could throw together in a tortilla. 

Did you know you can put anything in a tortilla and it instantly becomes delicious? Apparently, that’s a fact because these chili-roasted carrot tacos became an instant favorite. I’ll be replicating them on Easter for a vegetarian Easter dinner option. 

Chili-Roasted Carrot Tacos

Carrots are one of our go-to favorite vegetables because they provide a ton of health benefits including: 

  • Beta-carotene: Carrots are a rich source of beta-carotene which converts into vitamin A to help maintain healthy skin.
  • Digestion: Carrots supply essential minerals, vitamins, and enzymes that aid digestion. They may even help prevent ulcers and other digestive disorders!
  • Dental Health: Carrots kill germs in the mouth and help prevent tooth decay.
  • Colon Health: Carrots contain falcarinol, which may reduce the risk of colon cancer and promotes overall colon health.

This is a great way to use the carrots you have in your root cellar or your winter garden as you transition into spring recipes. I guarantee you’ll be eating these throughout spring and well into summer.

Carrot Tacos with a Wheat Shell

To make these extra easy for busy nights I use a packaged cabbage slaw mix and the Cilantro Avocado dressing from Marzetti Dressing. The dressing is creamy and the touch of avocado made it absolutely perfect for these tacos. Love it? Check out other recipes from Honey & Pine!

Chili Roasted Carrot Tacos for Easter Dinner
Chili-Roasted Carrot Tacos
Serves 4
A delicious and easy veggie taco featuring chili-roasted carrots, cabbage slaw, and a creamy Cilantro Avocado dressing.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For The Carrots
  1. 8 - 10 carrots, washed, halved, and cut into 1-inch pieces
  2. 2 tbsp extra-virgin olive oil
  3. 1 tsp chili powder
  4. 1 tsp paprika
  5. 1 tsp sea salt
  6. cayenne pepper, to taste
For The Tacos
  1. 8 6-inch whole wheat tortillas
  2. 1 1/2 cup cabbage slaw
  3. 1/3 cup chopped green onion
  4. 1/3 cup diced jalapeno
  5. 1/3 cup roasted and salted pepitas
  6. Cilantro, chopped
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with foil.
  2. In a medium bowl, toss the carrots with olive oil, chili powder, paprika, salt, and cayenne until evenly coated. Roast in the oven for 20 - 25 minutes until tender.
  3. Top each tortilla with cabbage slaw, roasted carrots, green onion, jalapeno, pepitas, and a drizzle of Marzetti Cilantro Avocado dressing.
  4. Top with additional cilantro, if desired and serve.
Honey and Pine Co https://www.honeyandpine.co/

Comments

  1. I’m trying to do low carbs (when I’m not filling my face with chocolate.) Even with that your combination for the filling would be scrumptious all by itself on a plate. Score! Nutritious and yummy!

  2. I make pepper tacos all the time. In fact, I don’t put meat in my tacos at all anymore and greatly prefer to saute some onions and red, orange, and yellow peppers instead. I’ve never thought of carrots though!

    • When you say onions and pepper do you mean like for fajitas? I love veggie fajitas! I’d never thought about carrots either but I decided on a whim and they turned out absolutely delicious.

  3. Oh my goodness, I want these for dinner tonight! They look just too yummy to pass up. Thanks for sharing! 🙂

    • Hey Britney! I’m not 100% certain the recipe is vegan so you may have to make alterations where it comes to dressing. My husband doesn’t eat meat but he does eat other animal by-products. Just wanted to be clear with you! 🙂

  4. Just pinned this one for later! Sounds delicious!! While I am definitely not vegan, I am working on eating less and less meat and if I keep coming across meals like this, it will be easy!

  5. For starters, I am in a relationship with tacos. We are in love. I have recently realized that I also like roasted carrots, so I a going to try this!

  6. Chili Roasted Carrot Tacos, they sound so delicious and healthy. And thank you for sharing so many amazing benefits of carrots. I would love to try these, your pictures look so perfect, making me hungry already.

  7. Ooooh, those are carrots? I had no idea when I first saw the picture. they look delicious and I can’t wait to make them!

  8. When I first read the title, I had to stop. I tasted each ingredient before I went on reading your post. The, your pictures – wow! These tacos look out of this world. Packed with flavor and meatless. Love it!! Will try these at my dinner party next week – I bet they will be a hit! Xo, Evelyn, PathofPresence.com

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