Monday, November 16, 2009


I could go on about how I really suck at this blogging thing because I can't stick with anything, and make excuses about being too busy and moving twice and living in a dungeon with no light,  but why bother? I doubt anyone actually reads this except for me. So I will post this for me so I don't forget how make these tacos, because they are delicious.

topped with spicy guacamole, cheese, and lettucce.

This vegetarian taco recipe was taught to me by a friend of mine from mexico, who is not vegetarian but would eat these growing up.
Though i've never really been compelled to eat meat, after eating these tacos I don't see why anyone else would be!

Carrot Tacos
(Thanks Karina!)

You will need: (for the tacos)
corn toritllas
3-4 carrots, shredded
1/2 onion, chopped
1/4 cup of cheese, shredded
lots of butter

carrot tacos

Heat some butter in a pot and soften the onion until translucent. In the meantime, grate the carrots. When the onions are translucent, add the carrots and some more butter, and salt. Saute until soft, around 5 mins or so. Next add the cheese and let melt. Heat the tortillas in the microwave until soft and pliable. (30 secs-1 min)
Get a medium saucepan and heat a few tbsp of oil over medium high heat. Take the carrot mixture, and put about 2 tbsp inside a corn tortilla. Roll tightly and repeat.
You can cook about 5 tacos at a time with a medium/large pan. Get a pair of tongs and flip them over while cooking to evenly brown the tacos.

For the spicy guacamole:
4 small avocados, pitted and halved
4 tomatillos
1 jalapeno pepper
1 garlic clove
3-4 tbsp cilantro
salt to taste
lemon juice

Peel and rinse the tomatillos. Put them in a pot with the jalapeno pepper and just cover with water. Boil until the tomatillos are slightly brown on the bottom, about 5-10 mins or so.
Throw rest of the ingredients together and blend in a blender or with an imersion blender. (That's what I used.) Add salt and lemon juice to taste.

Top the tacos with shredded lettuce, cheese, sour cream, and spicy guacamole. It makes for easier eating if you open up the tacos a bit to let the toppings fall in. Make sure you have lots of napkins.


Molly said...

I'm reading it! :)

Erin said...

Yay! Thanks for reading! :)

Anonymous said...

I've just discovered your blog via the Vegan Lunch Box and I'm having a field day with the recipes on your blog. ThAnK yOu!!! While not a vegan or vegetarian, most of my meals are meat-free. Your recipes are great -- easy on time, super tasty and easy on the wallet. My reason for commenting was your tacos reminded me of potato tacos my mother made during the Lenten season. Soft, fluffy mashed potatoes with a bit of cheeze, in a corn tortilla shell with just a bit of salsa and lettuce. The heat from the just crisped tacos with the coolness of the salsa and lettuce is divine.

Keep posting, I am reading your post.
Tucson, AZ

Erin said...

Thanks for your comment, Maria! I'm glad my recipes are working out for you. :)
I've heard of tacos with potatoes in them instead of carrots as well. It sounds delicious! I'm planning on trying that version out soon!

Reanna said...

Oh man, I was creepily stalking your facebook page and I saw the link to your blog, which I realized I never actually read but saw you write all the time. So I clicked over and have been reading it for over an hour. I remember most of these that you made while we lived in that basement but when I got to carrot tacos I suddenly had the biggest desire to be back in Van with you and Karina in that little basement. Although you're new apartment will suffice, I am not able to come back at the moment so I will have to make carrot tacos here and deal with eating them all by myself! I think I can manage.
PS. You should do a post for our fajitarittos! I miss our Mexican nights.
PPS. I love your blog and will use it whenever I feel like a piece of 'home'.