Braised Carrot Tacos are a hearty plant-based taco filling that even meat eaters will enjoy! 

We love tacos around here and I am always looking for new taco fillings to satisfy our taco cravings. Braised Carrots Tacos are my new go-to taco for taco night. These tacos are packed full of flavor from the carrots and the spices add warmth and a little extra spice to the sweet carrots. Even meat eaters will enjoy these compeltly vegan tacos!

In about 30 minutes cook time, you will have a taco filling that is not only delicious but full of nutrition. The carrots are coated in a spice mixture of guajillo chile powder, cumin, smoked paprika, and oregano. The spices help to balance out the natural sweetness of the carrots. The carrots are simmered in vegetable broth until they are tender. The filling comes together quickly; perfect for an easy weeknight meal.

I like to serve these tacos with my taqueria salsa which has raw tomatillos and creamy avocado. This is a completely optional garnish, but I really loved the addition of roasted, lightly salted peanuts. Peanuts are commonly found in Mexican sauces and the nutty peanut flavor pairs nicely with the the carrots and salsa. The peanuts also add an extra layer of texture to the tacos.

If you are looking for more meatless recipes to incorporate into your meal plan, these Braised Carrot Tacos are a filling and satisfying plant-based recipe that your family will just love!

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Braised Carrot Tacos

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These tacos are packed full of flavor from the carrots and the spices add warmth and a little extra spice to the sweet carrots. Even meat eaters will enjoy these compeltly vegan tacos!

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Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Red Onion, thinly sliced
• 2 Garlic Cloves, minced
• 2 teaspoon Cumin
• 2 teaspoon Smoked Paprika
• 1 teaspoon Guajillo Chile Powder
• ½ teaspoon Mexican Oregano
• 2 Pounds Carrots, peeled and cut into chunks about ½-3/4 inch
• 1 Cup Vegetable Broth
• ½ teaspoon Salt
• Pepper to taste

For Serving:

• Warm Corn Tortillas
• Favorite Salsa like Taqueria Salsa
• Chopped Cilantro
• Roasted Peanuts, optional

Instructions

1. In a large dutch oven heat the oil over medium high heat. Add the onion and cook until softened, about 4-5 minutes. Add garlic and cook 1 minute. Add the spices {cumin, paprika, chile powder, oregano} and stir, making sure to coat all the onions with the spice mixture.
2. Add in the chopped carrots and stir to coat with onions. Cook for 5 minutes.
3. Pour in the broth and let the liquid cook 2-3 minutes. Lower heat to a simmer and cover the pot. Cook 10-15 minutes, until the carrots are tender. Add salt and pepper to taste.

To serve the tacos:

1. Warm the corn tortillas on a comal or skillet.
2. Serve with your favorite salsa and garnishes

Did you make this recipe?

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Xo Jeni