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Charred Carrot Tacos

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Makes 4 to 6 servings 1x

Time 20 minutes

Scale

Ingredients

  • 6 carrots (if they’re thin, halve them lengthwise; if they’re thick, quarter them lengthwise)
  • 1 medium red or yellow onion, halved and cut into thick slices or wedges
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 4 or 6 corn tortillas
  • Toppings (see lists below)

Instructions

  1. Heat the broiler, and put the rack about 8 inches from the heat source (give or take, but the idea is that you don’t want the food too close to the flame).
  2. Put the carrots and onions on a rimmed baking sheet, or any ovenproof dish where they won’t be too crowded. Drizzle with olive oil, sprinkle with salt and pepper, and the cumin and paprika. Toss to combine.
  3. Broil until the vegetables are deeply browned (or charred) to your liking, anywhere from 3 to 10 minutes, depending on the strength of your broiler and how close the vegetables are to the heat source. Test the doneness of the carrots by poking one with the tip of a sharp knife (or take a bite). If it’s not as tender as you’d like, finish cooking the vegetables in a 400-degree oven for a few more minutes; the idea is to get them tender without adding much more color. Set the vegetables aside.
  4. If you want to char your tortillas a bit, you can put them directly on the gas burners of your stove and cook for about 30 seconds on each side, or put them under the broiler or in the toaster. If you want to heat the tortillas, you can do that in the microwave or wrap them in foil and put them in the oven.
  5. Cut the carrots into pieces that will fit inside your tortillas (the onions should already be more or less the right size). Arrange the tortillas on a plate or platter and dice the carrots and onions between them. How to top your tacos will depend on what you’re in the mood for and/or what you have lying around, but see the lists below for two possible (and delicious) directions.

For tacos with Mexican flavors, top with any combination of:

  • Cooked pinto or black beans
  • Shredded lettuce
  • Chopped or sliced radishes
  • Chopped tomatoes (or pico de gallo)
  • Chopped white onion
  • Chopped or sliced avocado
  • Chopped fresh cilantro
  • Toasted pumpkin seeds
  • Lime juice
  • Hot sauce

For tacos with Middle Eastern flavors, top with any combination of:

  • Chopped tomatoes and/or cucumbers
  • Tahini sauce (tahini thinned out with water)
  • Hummus (spread it on the tortilla before adding the vegetables)
  • Chopped fresh parsley or mint
  • Toasted pistachios
  • Chopped olives
  • Lemon juice
  • Harissa or other hot sauce
  • Pomegranate seeds or pomegranate molasses
  • An extra drizzle of olive oil