Carrot with fennel and orange Taco

Especially for you hot ones a recipe with carrot, fennel and orange.

for 4 tacos, preparation time 20 minutes, total time: 40 minutes

Ingredients

• 8 small carrots, scrubbed clean
• 2 tbsp Red Rocket chili Pepper hot sauce 
• 3 tbsp olive oil
• 1 Fennel chopped
• 1 Orange
• Soft corn tortillas – 12 cm

Garnish

• Parsley
• Orange wedges

Instructions

Heat the oven to 200 °C. Cut the carrots in half along the length.

In a large bowl, mix the red rocket chili pepper hot sauce and oil. Add the carrots and toss well so that the carrots are covered with the mixture. Add some salt. Divide the carrots over a large baking tray and roast them for about 30 minutes until soft; turn them twice in the meantime.

Make the fennel lettuce. Cut the bottom and stems of the fennel, keeping some fennel green behind for garnish if necessary. Cut in half lengthwise and cut out the hard core. Slice the fennel halves on a mandolin into wafer-thin slices. Mix in 2-3 tbsp olive oil and orange juice to taste. Season with salt and pepper.

Place the tortillas in a dry pan. Turn the tortilla every 20 seconds until it feels soft. Cover the tortillas with the carrots and fennel lettuce. Sprinkle some parsley and possibly some fennel greens over it. Serve with orange wedges.

Freeze the left over tortillas and use them next time when your having a taco feast!