Car­rot Taco Shells with Chipo­tle Pork

MAKES 4 PREPA­RA­TION & COOK­ING 40 MIN­UTES (PLUS STAND­ING)

Woman’s Day (NZ) - - Everyday Food -

2 tea­spoons olive oil

250g pork mince

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

½ cup Greek-style yo­ghurt

40g gem let­tuce leaves, shred­ded,

plus ex­tra to serve

1 av­o­cado, sliced thinly

2 ta­ble­spoons lime juice

1 small red onion, sliced thinly

20g snow pea shoots

1 lime, cut into wedges,

sugar-free chilli sauce to serve

CAR­ROT TACO SHELLS

1½ cups coarsely grated car­rot ½ cup grated manchego cheese

2 eggs, lightly beaten

¼ cup oat flour

1. Pre­heat oven to 200ºC. Line two oven trays with bak­ing paper. 2. CAR­ROT TACO SHELLS. Steam or boil car­rot for 3 min­utes or un­til ten­der. Place in a tea towel to squeeze out ex­cess liq­uid

(see tip). In a medium bowl, com­bine car­rot, cheese, egg and flour. Sea­son. Make four 14cm rounds of car­rot mix­ture on oven trays. Bake taco shells for 20 min­utes or un­til golden. Stand on trays for 1 minute. Bend each round on a small bot­tle to form a taco shape. Cool on bot­tle. 3. Heat oil in a large fry­ing pan over high heat. Cook pork, break­ing up lumps with a spoon, for 5 min­utes or un­til browned and cooked through. Add chilli and cook for a fur­ther 1 minute. Sea­son to taste. 4. Swirl re­served adobo sauce (if us­ing) through yo­ghurt. Di­vide shred­ded let­tuce, pork mix­ture, av­o­cado, lime juice, onion, yo­ghurt mix­ture and pea shoots evenly among taco shells. Serve with lime wedges, let­tuce leaves and chilli sauce.

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