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Carrot “Chorizo” Tacos

These veggie tacos are made with a plant-based carrot "chorizo" and topped with a zesty cucumber slaw.
  • Makes 4 servings
  • Prep Time 20 minutes, plus four hours of ­inactive marinating time
  • Cook Time 40 minutes



  • 4 cups shredded carrots
  • 2 ribs celery, roughly chopped
  • 1 cup water
  • 1 tsp. ground coriander
  • 1 tbs. dried oregano
  • 1½ tbs. cumin
  • ⅛ tsp. allspice
  • ⅛ tsp. nutmeg
  • 1 tbs. paprika
  • ½ tsp. sea salt
  • ¾ tsp. freshly ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ¼ tsp. chipotle powder
  • Chili powder to taste
  • 1 bay leaf
  • 3 tbs. extra-virgin olive oil


  • 1 cucumber, seeded and diced
  • 1 habanero (or pepper of choice), seeds removed and finely diced
  • ⅛ tsp. sea salt
  • 1 lime
  • White corn tortillas
  • 4 tsp. sour cream
  • ¼ cup queso fresco


In a blender, purée 2 cups of the carrots and the celery ribs with the water until smooth. Scoop the mixture into a mesh sieve, pressing the solids to encourage the liquid to drain out.
Reserve the liquid for another purpose (or drink it — it’s delicious!). Add the pulp to a medium bowl with the remaining carrot shreds. Add the seasonings and olive oil, and mix well to combine. Cover and marinate overnight or for at least four hours.
Cook the carrot mixture in a heavy-bottomed skillet over medium heat, frequently scraping the bottom of the pan, until edges begin to brown and crisp, about seven to 10 minutes.
Toss the cucumber and habanero with the salt and juice from half of the lime. Lightly toast the tortillas on the stovetop until they’re warm and soft. Assemble the tacos by spreading about a teaspoon of the sour cream on each tortilla; add a scoop of the carrot chorizo, and top with the cucumber slaw and queso fresco. Serve with additional lime wedges, if desired.

Photography: Terry Brennan; Styling: Betsy Nelson

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Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.


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