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1 lb. carrots 1 poblano pepper or green chili pepper 1 small white onion 2 cloves garlic 1 Tbsp. olive oil 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. smoked paprika 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/4 c. water 2 Tbsp. lime juice 12 corn tortillas, warmed cilantro for garnish (optional) rice and/or beans shredded red cabbage for garnish Wash and shred carrots and pepper. Set aside. Dice onion and minced garlic. Heat olive oil in a skillet over medium heat. Saute onion and garlic until they begin to soften but not brown, 1 to 2 minutes. Add salt, peppe, paprika, thyme and oregano to pan and heat 30 seconds. Add shredded carrots and poblano pepper to pan, stirring to thoroughly combine all ingredients. Cook 3 minutes. Add water, stir to combine and cover. Cook 5 more minutes or until vegetables are tender. Uncover and stir in lime juice. Place filling on warm tortillas. Top with cilantro, diced onion, red cabbage, chopped tomatoes, salsa, shredded lettuce, and guacamole. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |