Do you remember those boxed taco kits from the 1980s—pouches of salsa, packets of seasoning for ground beef, and hard shells that were often stale? It’s worth pausing to appreciate how much tacos have evolved. Today the variety is astonishing: fish tacos, Korean fried chicken tacos, squash blossom tacos—things many of us didn’t even know existed growing up.
I’ve always been partial to vegetarian tacos. Vegetables lend themselves to bold flavors and creative preparations; spices, textures, and toppings combine so well that meat often feels unnecessary. In Brooklyn I loved a spot that made edamame falafel tacos—unexpected and delicious.
Recently I joined Foodie Mamas, a group of food bloggers and moms who cook together virtually by choosing a monthly ingredient and sharing recipes. When the ingredient this month was carrots, I immediately pictured carrots tossed with spices, roasted until tender with a bit of char, and tucked into warm tortillas.
I finished the tacos with creamy avocado slices, crunchy toasted pepitas, a generous sprinkle of chopped cilantro, and a zesty lime cream made with sour cream, lime juice, and minced jalapeño.
I took these photos one morning while my mom watched Owen. We set the tacos aside until a decent lunchtime—at least noon—but we gave in around 11:15 and ate them in record time.
These tacos are quick enough for a weeknight and ideal for Meatless Monday. To make them vegan, substitute a soy-based sour cream.
Below are the carrot recipes from the other Foodie Mamas—each one brings a different angle to the humble carrot.
- 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup sour cream
- Zest and juice of 1 lime
- 1/2 jalapeño, seeded and minced
- Kosher salt and freshly ground black pepper
- 8 (6-inch) flour tortillas
- 1 large ripe avocado, peeled, pitted and sliced
- 1/2 cup toasted pepitas
- Chopped fresh cilantro
- Preheat the oven to 400°F. On a large baking sheet, toss together the carrots, olive oil, chili powder, cumin, salt, and cayenne. Roast until tender and just beginning to char, about 20 minutes.
- While the carrots are roasting, make the lime cream. In a small bowl, stir together the sour cream, lime zest and juice, jalapeño, salt, and pepper.
- To assemble the tacos, divide the carrot mixture between the tortillas and top with the avocado, pepitas, and cilantro. Drizzle with the lime cream and serve.
Chrissie from The Busy Baker created a classic carrot cake with cream cheese frosting, a timeless favorite for dessert or special occasions.
Amanda from The Chunky Chef made a bright Tropical Carrot Smoothie that’s perfect for a quick, nutritious breakfast or snack.
Sara from Life’s Little Sweets shared turmeric carrot fritters—an aromatic, health-forward twist that showcases turmeric’s warm flavor.
Ali from Home & Plate baked soft-batch oatmeal carrot cake cookies—chewy, spiced treats that are kid-friendly and satisfying.
Manju from Cooking Curries prepared Carrot Semiya Payasam, a fragrant carrot and vermicelli pudding flavored with cardamom and saffron—comforting and indulgent.
Kaitie from Fuchsia Freezer roasted maple-glazed carrots—an easy side dish that’s great for involving kids in the kitchen.
Deepika from Easy Baby Meals created a simple quick carrot salad that pairs well with many meals and is gentle enough for little ones.
