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A recipe from Nancy Bordeleau Cinq Fourchettes

Carrot tacos with chicken

  • 4 servings
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Taco shells



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  1. Preheat oven to 450°F (230°C).
  2. Place grated carrots in a pot and cover with water.
  3. Bring to a boil and cook 2 to 3 minutes. Drain and let cool.
  4. Lightly whip eggs in a bowl.
  5. Add breadcrumbs and cheese. Mix well.
  6. Add carrots, salt, and pepper. Combine all ingredients thoroughly.
  7. Form four flat patties and place them on a baking sheet covered with parchment paper.
  8. Bake 15 minutes or until patties are well cooked. Remove from baking sheet using a spatula and set aside.
  9. Meanwhile, fry chicken in oil.
  10. Once the chicken is cooked, add onion and bell pepper and fry 1 to 2 minutes, then cover thoroughly in spices.
  11. Top carrot shells with chicken mixture.
  12. Serve with toppings of your choice and enjoy!