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–+ servings

Homemade Carrot Taco Shells

Enozia
Make homemade carrot taco shells with grated carrots, cheese, eggs, and chickpea flour. These easy baked veggie taco shells are ready in just 40 minutes!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Mexican
Servings 6 taco shells
Calories 92 kcal

Ingredients
  

  • 2 carrots
  • 1 cup shredded cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon chickpea flour
  • ½ teaspoon paprika
  • 2 eggs
  • Salt and pepper to taste

Instructions
 

  • Start by peeling the carrots using a box or handheld grater.
  • Transfer the grated carrot to a muslin cloth and squeeze out all the excess liquid.
  • Transfer to a large mixing bowl and add all the remaining ingredients. Stir to combine.
  • Portion the mixture into balls and gently roll it out into a round between two sheets of parchment paper. Keep the thickness between ¼ and ½ inch.
  • Bake at 400°F for 20-25 minutes or until they are light golden brown.

Notes

  • Use fresh, firm carrots and grate them finely so they combine evenly with the other ingredients and are easier to shape into taco shells.
  • Squeeze the grated carrots thoroughly using a clean muslin cloth or kitchen towel to remove as much excess moisture as possible. This helps the shells hold their shape and prevents them from turning soggy.
  • Use freshly shredded cheddar or mozzarella cheese for the best results. Cheddar adds a stronger, savory flavor, while mozzarella gives the shells a milder taste.
  • Mix the carrots, cheese, eggs, chickpea flour, and seasonings thoroughly so the ingredients are evenly distributed.
  • Divide the mixture into six equal portions and flatten each one between two sheets of parchment paper to create evenly sized rounds.
  • Keep the shells between ¼ and ½ inch thick, making sure the edges aren't much thinner than the centers to prevent uneven browning.
  • Use oven-safe parchment paper rather than wax paper to prevent sticking and make the shells easier to transfer.
  • Bake at 400°F for 20–25 minutes, or until the shells are set and lightly golden around the edges.
  • Allow the baked shells to rest on the baking sheet for a few minutes before carefully lifting them with a wide spatula.
  • Add a pinch of cayenne pepper, chili flakes, or smoked paprika for a spicier, smokier flavor.
  • Avoid overfilling the shells or adding excessively wet toppings, as these carrot-based shells are softer and more delicate than traditional taco shells.
  • Serve with seasoned black beans, shredded chicken, ground beef, avocado, salsa, or your favorite taco fillings.
  • Store leftover shells in an airtight container in the refrigerator for up to 3–4 days, separating them with parchment paper to prevent sticking. Reheat in the oven until heated through before serving.

Nutrition

Calories: 92kcalCarbohydrates: 4gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 153mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 3685IUVitamin C: 1mgCalcium: 111mgIron: 1mg
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