These vegetarian tacos are filled with roasted carrots, carmelized onions, and fresh arugula. A coconut milk yogurt sauce drizzled on top is the perfect touch.
Click the PLAY button below to hear me walk you through the steps of how to make these tacos.
- Roast carrots with olive oil, sea salt + pepper until they’re super tender and golden brown.
- Make the creamy coconut milk yogurt sauce (this is SO GOOD!!) and drizzle it over the roasted carrots in your taco shells. Top with the remaining ingredients and serve.
We used quartered red onion slices to prop up the tacos for presentation before serving so the tacos didn’t fall down. Feel free to do this for yourself, as well, before serving.
Orange carrots are delicious but feel free to use purple carrots or yellow carrots, if desired. You can usually find these in a large bag in the produce aisles of Whole Foods Market and other health food stores.
We like Anita’s brand of coconut yogurt, which can be found at Whole Foods Market.
You can easily add pulled chicken to these tacos. Poach an organic chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken to the tacos.
These vegetarian tacos are filled with roasted carrots, carmelized onions, and fresh arugula. They're fun and delicious.
- 8 large carrots
- 2 tbsp extra-virgin olive oil, divided
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1 large vidalia onion, peeled and thinly sliced
- 8 gluten-free whole grain taco shells
- 1 cup arugula
- 1 tbsp finely chopped fresh basil or parsley
- 1 cup coconut milk yogurt
- juice of 1 lemon
- 2 cloves minced garlic
- 2 tbsp finely chopped fresh dill (or parsley or basil)
- 1 tbsp extra-virgin olive oil
- 1 pinch lemon zest
- sea salt and pepper, to taste
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the carrots on the prepared baking sheet and drizzle with 1 Tbsp. of the olive oil. Use your hands to rub the oil into the carrots, sprinkle with sea salt and pepper and roast for 30 minutes or until the carrots are very fork tender.
Meanwhile, in a large skillet on the stovetop, heat the remaining 1 Tbsp. of the olive oil over medium heat and add the onion. Cover and cook for 30-35 minutes, stirring only every 5-10 minutes, or until the onion is dark golden brown, caramelized and very tender. When you're caramelizing onions, it's important not to stir the onions consistently or they will not caramelize. You must let them sit and brown and only stir every 5-10 minutes keeping an eye on them so they do not burn.
Combine all the sauce ingredients in a large bowl and mix well to combine; store in the fridge until ready to use.
Remove the onions from the heat and remove the carrots from the oven and cut into 1/2 inch pieces.
Place the taco shells on a large serving platter and stuff with the carrots, onions, arugula and fresh basil or parsley. Drizzle with the sauce and serve immediately. Store leftovers in a sealed container in the fridge for up to 4 days.