CARROT TACO SHELLS WITH CHIPOTLE PORK

PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 4

2 teaspoons olive oil

250g pork mince

1 finely chopped chipotle chilli in adobo sauce, plus 2 teaspoons adobo sauce, extra (optional)

½ cup (140g) greek−style yoghurt

40g gem lettuce leaves, shredded

1 medium avocado (250g), sliced thinly

2 tablespoons lime juice

1 small red onion (100g), sliced thinly

20g snow pea shoots

1 lime, cut into wedges extra gem lettuce leaves, to serve chilli sauce, to serve

CARROT TACO SHELLS

1½ cups (230g) coarsely grated carrot

(see tips on page 133)

½ cup (60g) grated manchego cheese

(see tips on page 133)

2 eggs, beaten lightly

¼ cup (35g) oat flour

1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper.

2 Make carrot taco shells.

3 Meanwhile, heat oil in a large frying pan over high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned and cooked through. Add chilli; cook for a further minute. Season to taste.

4 Swirl extra adobo sauce, if using, through yoghurt. Divide shredded lettuce, mince mixture, avocado, combined lime juice and onion, yoghurt mixture and pea shoots evenly among taco shells. Serve with lime wedges, extra lettuce leaves and chilli sauce.

CARROT TACO SHELLS

Steam or boil carrot for 3 minutes or until tender. Place in a tea towel (see tips on page 133) and squeeze to remove excess liquid. Place carrot in a medium bowl with cheese, egg and flour; stir to combine. Season. Divide carrot mixture into quarters; spread out into 4 x 14cm rounds on trays. Bake taco shells for 20 minutes or until golden; stand on trays for 1 minute. Bend each round over a small bottle to form a taco shape, taking care as shells will still be warm.

Leave to cool on bottle.