Vegan Taquitos

Ilse Castrejón
Are you a fan of tacos dorados? You must try these crispy taquitos stuffed with carrot cooked in ancho chile purée! These delicious carrot tacos dorados are topped with pico de gallo, avocado, and a velvety vegan cream prepared with cashews, almonds, and lime juice. This flavorful recipe has no animal products, making it ideal for vegetarian and vegan diets!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups almonds, lightly toasted, for the vegan cream
  • 1/2 cups cashews, soaked, for the vegan cream
  • 1 tablespoon salt, for the vegan cream
  • 1/4 cups water, for the vegan cream
  • 1/4 cups lime juice, for the vegan cream
  • 2 tomatoes, for the stuffing
  • 1 ancho chile, trimmed, seeded, and rehydrated, for the stuffing
  • 2 cloves garlic, for the stuffing
  • 1 tablespoon vegetable oil, for the stuffing
  • 1/2 onions
  • 3 cups carrot, shredded, for the stuffing
  • 12 corn tortillas, hot
  • vegetable oil, for frying
  • pico de gallo
  • avocado, cut into wedges
Preparation
20 mins
20 mins
Low
  • For the vegan cream: Combine almonds, cashews, salt, water, and lime juice in a blender and blend until smooth. Set aside.
  • For the carrot stuffing: Combine tomatoes, rehydrated ancho chiles, and garlic in a blender. Blend to a purée. Set aside. Heat a skillet with oil over medium heat. Fry onion. Add carros and reserved purée. Cook for about 10 minutes or until carrots soften. Remove and cool.
  • On a chopping board, stuff corn tortillas with carrot stuffing. Make tacos and secure with toothpicks if needed.
  • Heat a skillet over medium heat with oil. Fry tacos until crispy. Remove and pat dry with paper towels.
  • Serve three vegan carrot tacos dorados on each plate on top of a bed of lettuce. Top with pico de gallo, vegan cream, and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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