These plant-based tacos have all the flavor and texture you expect from a taco. Substitute spring green garlic in place of the garlic clove for a mild and bright flavor.

Recipe by our Farm Chef, Carly Silberman

Yield: 12 tacos

Ingredients

  • 2 cups Carrots, peeled & roughly chopped
  • ½ cup Raw Pumpkin Seeds
  • ½ cup Raw Sunflower Seeds
  • ¼ cup Onion, roughly chopped
  • 1 Clove Garlic, roughly chopped
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Taco Seasoning
  • Salt & Pepper to Taste
  • 12 Soft Flour or Corn Tortillas
  • Your favorite taco toppings: chopped leafy greens, salsa, sour cream, etc…

Directions

  1. Place carrots, seeds, onion, garlic, vinegar, and seasoning into food processor. Pulse until all ingredients come together, but are not puréed. Taste and add salt and pepper as needed.
  2. Scoop carrot ‘meat’ onto warmed tortillas and top with your favorite taco toppings.