Ilse Castrejón

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Vegan Carrot Tacos

20 mins
20 mins
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If you love golden tacos, cook these crunchy golden taquitos in corn tortillas, stuffed with a carrot stew in an ancho chile sauce, served with a delicious vegan cream based on almond with an Indian nut, yellow lemon juice and coconut oil.
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4 portions
  • 1/2 cups almond, slightly toasted for vegan cream
  • 1/2 cups cashews, soaked, for vegan cream
  • 1 tablespoon salt, for vegan cream
  • 1/4 cups Water, for vegan cream
  • 1/4 cups lemon juice, for vegan cream
  • 2 tomatoes, for filling
  • 1 ancho chili pepper, clean, deveined and hydrated, for filling
  • 2 cloves garlic, for the filling
  • 1 tablespoon vegetal oil, for the filling
  • 1/2 onions
  • 3 cups carrot, grated for the filling
  • 12 corn tortillas, hot
  • enough vegetal oil, to fry
  • to taste pico de gallo
  • to taste avocado, in segments


For the vegan cream, liquefy the almond with the Indian nut, salt, water, lemon juice and coconut oil until you get a very smooth mixture. Reserve.
For the filling, mix the tomato with the hydrated wide chili and the garlic until you obtain a caldillo, reserve. Heat a pan over medium heat with the oil, add the onion and add the carrot and the caldillo that you previously liquefied and cook for 10 minutes or until the carrot is soft. Remove and cool.
On a table fill your corn tortillas with the previous preparation, form your tacos and secure with a toothpick if necessary.
Heat a pan over medium heat with the oil, fry the tacos until crisp, remove from the frying pan and place on absorbent paper.
Serve 3 tacos on each plate and a bed of lettuce, add the pico de gallo, the Indian walnut cream and the avocado. Enjoy


Serve your tacos with lettuce, pico de gallo, cream and avocado.


Soak Indian walnuts in water the night before so they soften and you have a smooth cream. You can add 2 tablespoons of coconut oil to give more flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (28)
Maria Andrea Mendieta Rico
13/02/2020 13:38:24
Me gustan los tacos de zanahoria son riquísimos
Renata Cifuentes
10/02/2020 12:02:23
buenísimas!!! las hice para mi familia que no es vegana y les encantaron!! gracias!!!
Indira Ochoa Espinosa
22/01/2020 10:27:23
Alpidia Arredondo Gomez
11/01/2020 08:42:59
Perfecto Los hago y comentó gracias por su recetas
Luz Canelita
18/12/2019 20:57:33
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