Switch up taco night with these Carrot and Parsnip Taquitos!
Taquitos are a family favorite around here. Usually I make potato tacos which are one of my favorite comfort foods. I wanted to create a simple vegetable filling. Right now carrots and parsnips are in season and I love the combination of the two together.
Corn tortillas are stuffed with the simplest filling: shredded carrots, parsnips, and a pinch of sea salt. There is no need to even cook the filling before filling the tortillas; making this a simple and easy recipe. This filling is a great way to get kids or vegetable haters to eat their veggies. These Carrot and Parsnips Taquitos are also a great winter taco.
Instead of frying in tons of oil, these Carrot and Parsnip Taquitos are pan-fried in a lot less oil than typically used in traditional taquito recipes.
I love serving these taquitos with my creamy Taqueria Salsa. If you haven’t made this salsa yet, I highly recommend giving it a try. It is so creamy and literally takes 5 minutes to make. The combination of the raw tomatillos and the carrot and parsnip filling is a wonderful combination. My Basic Cashew Crema would also be amazing drizzles over these taquitos.
I have been toying around with the idea of writing a taco specific ebook. Let me know what you think! After writing my first ebook, I wanted to create a more specific ebook and figured that everyone loves tacos. What kind of taco recipes would you love to see in the book? I am open to any suggestions! I plan on releasing the ebook just in time for Cinco de Mayo.
I like to serve my taquiera salsa and basic cashew crema with these taquitos.