Salsa Verde and Carrot Taco

Let’s make it.

1. 1

   Roast the carrots.

   Heat the oven to 425°F. Trim the carrots and cut them into sticks about ½ inch thick, halving or quartering them lengthwise as needed. Toss with the tablespoon of olive oil, pepper and a pinch of salt. Spread in a single layer on a baking sheet and roast for about 20–30 minutes, turning halfway through, until browned and tender. Thick or dense carrots may need a little longer.

2. 2

   Blend the salsa verde.

   While the carrots roast, place the cilantro, garlic, jalapeño, ½ cup olive oil, lime juice and a pinch of salt in a small food processor or blender. Blend, scraping down the sides as needed, until the sauce has a loose pesto-like texture. Taste and adjust the salt or lime juice. If needed, add a teaspoon of water at a time to help the sauce blend.

3. 3

   Warm the tortillas.

   Heat the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Wrap in a clean kitchen towel as you work.

4. 4

   Assemble the tacos.

   Spread the yogurt over the warm tortillas and divide the roasted carrots among them. Drizzle each 6-inch taco with about 1 tablespoon of salsa verde, or use about half as much on each 4-inch taco. Serve immediately with the remaining sauce on the side. Cut the carrots into shorter pieces for the smaller tortillas.